Prep and Cook Time: 40 minutes. Notes: You can make the pâté up to 1 day ahead; cover and chill. Let come to room temperature to serve.

Linda Lau Anusasananan
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and trim discolored ends from 2 pounds crimini, oyster, or common mushrooms (or a mixture) and coarsely chop.

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  • In a 6-quart pan over high heat, melt 1/2 cup (1/4 lb.) butter. Add mushrooms, 1 cup chopped shallots, 4 peeled and minced cloves garlic, and 1 1/2 teaspoons each ground cumin and ground coriander. Cook, stirring often, until liquid has evaporated and mixture is lightly browned, 20 to 30 minutes.

  • In a food processor, whirl mushroom mixture until smooth. Mix in salt and pepper to taste. Mound in a bowl. Sprinkle with chopped parsley.

  • Serve with toasted baguette slices.

Nutrition Facts

72 calories; calories from fat 72%; protein 1.7g; fat 5.8g; saturated fat 3.6g; carbohydrates 4.2g; fiber 0.4g; sodium 63mg; cholesterol 16mg.
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