Wild Mushroom Pate

Ml001j8_1299_wild_mushroom_pate_l

Ingredients in this Recipe

  • 1 (8 ounces) cream cheese, room temperature
  • 1 1/2 teaspoons coarse salt, plus more to taste
  • 1 3/4 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces (about 7 cups), plus 14 to 16 small button mushrooms, halved, for garnish
  • 1 Tabasco sauce
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup walnuts
  • 1/3 cup dry sherry, or Madeira
  • 1/4 cup finely chopped flat leaf parsley
  • 6 scallions, white and pale green parts, cut across in 1/4 inch piece or 3 medium shallots, finely chopped
  • 6 tablespoons unsalted butter

Recipe Preparation

See Full Recipe at Martha Stewart

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