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Wild Mushroom Pate

1 Min Read
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FM Staff

YIELD: 6 servings

3 tsps. olive oil
1 onion, minced (or 3 shallots)
Pinch of salt, plus more to taste
12 oz. mixed mushrooms, chopped
2 cloves garlic, minced
¼ cup dry white wine or dry white vermouth
2 tsps. soy sauce
10 oz. goat cheese
¼ cup chopped fresh herbs ( parsley, thyme, chives, oregano)
½ cup walnuts, toasted
Freshly ground pepper to taste
Toasted baguette slices for serving

1. Heat the oil in a saute pan over medium heat. Add the onion or shallots with the pinch of salt and saute until onion begins to look translucent, about 2 minutes. Add the mushrooms and saute until they begin to give off some liquid, 3 or 4 minutes. Add the garlic and continue to cook until the mushrooms are dry, about 4 minutes.
3. Add the wine and soy sauce. Cook until the pan is dry, about 2 minutes.
4. Transfer the mushrooms to the bowl of a food processor along with the goat cheese, herbs and walnuts. Process in short bursts just to coarsely chop and mix the ingredients. Leave the mixture chunky. Season with pepper. Serve with the toasted bread.

Recipe by Paul E. Ruszat, Executive Chef, College of St. Benedict, St. Joseph, MN

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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