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A touch of salty country ham and shiitake mushrooms adds deep flavor to this earthy, creamy Southern spread.Make Ahead: Make and chill recipe up to 2 days ahead.

Marian Cooper Cairns
Recipe by Southern Living December 2013

Gallery

Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
25 mins
chill:
8 hrs
total:
45 mins
Yield:
Makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook peas according to package directions, adding jalapeño to water. Drain.

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  • Sauté ham and next 2 ingredients in 2 Tbsp. hot olive oil over medium-high heat 4 to 5 minutes or until lightly browned. Stir in wine, and cook, stirring occasionally, 1 minute.

  • Process peas, jalapeño, ham mixture, and remaining 6 Tbsp. olive oil in a food processor just until smooth. Stir in walnuts and next 2 ingredients; add salt and pepper to taste. Cover and chill 8 to 24 hours.

  • Stir pâté, and add salt and pepper to taste. Transfer to a shallow bowl, or spoon into small jars. Top with desired amount of Pickled Red Onions and Cukes. Serve with crostini.

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