Mushroom Pâté
Serves: 1⁄4 cup
 
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallot
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon minced garlic
  • 2½ cups button mushrooms, chopped
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 2 teaspoons white wine vinegar
  • ¼ cup walnuts, toasted
Instructions
  1. In a medium sauté pan, melt butter over medium heat. Add shallot, parsley, rosemary, and garlic; cook until fragrant, approximately 3 minutes. Add mushrooms, salt, and pepper; cook for 6 minutes, stirring occasionally. Remove from heat, and add vinegar, stirring well. Transfer mixture to a heatproof bowl. Let cool to room temperature.
  2. In the work bowl of a food processor, pulse together mushroom mixture and walnuts until a purée forms. Store in an airtight container in the refrigerator overnight, 6 to 8 hours, before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mushroom-steak-canapes/