Mushroom Pate with Cream Cheese Sherry and Parsley
Servings: Makes 8 servings (makes 1 1/2 to 2 cups)
extra-virgin olive oil
small shallot, chopped
fresh thyme pinch crushed red pepper flakes, or more as needed
fresh mushrooms such as Portobello, cremini, or shiitake, cleaned, trimmed, and coarsely chopped
fine sea salt and freshly ground black pepper
loosely packed fresh flat-leaf parsley leaves
Heat the butter and 2 tablespoons of the oil in a large skillet over medium- low heat. Stir in the garlic and shallot; cook for about 5 minutes, or until softened. Add the thyme sprigs and crushed red pepper flakes; cook for 1 minute.
Add the mushrooms and the remaining 1 tablespoon of oil. Increase the heat to medium; continue to cook for 6 to 8 minutes, stirring occasionally, until the liquid released from the mushrooms has almost evaporated. Add the sherry and season lightly with salt and black pepper. Cook for 10 minutes more, or until all the liquid in the pan has evaporated. Let cool.
Discard the thyme stems, then transfer the mushrooms to a food processor along with the parsley. Pulse until finely chopped. Add the cream cheese and pulse just until incorporated.
Taste and add more salt, black pepper and/or crushed red pepper flakes, as needed. The pâté is ready to serve or it can be refrigerated in an airtight container for up to 4 days.
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