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Chilled Wild Mushroom Pate Recipe

Name: Bud's at Silver Runs Chilled Wild Mushroom Pate Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: French
Ingredients: 12 oz mixed wild mushrooms (porcini, chanterelle, oyster, shiitake), cleaned and roughly chopped; 2 tbs olive oil; 1 tbs unsalted butter; 1 pc shallot, finely chopped; 2 pc garlic cloves, smashed; 1 tsp fresh thyme leaves; 2 tbs dry white wine; 1 cup toasted walnuts, roughly chopped; 4 oz cream cheese, softened; 2 tbs sour cream; 1 tsp lemon juice, fresh; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 8 slices sturdy country bread or baguette, sliced 1/2-inch thick; 2 tbs olive oil (for brushing); 3 oz blue cheese (e.g., Roquefort, stilton), crumbled; 1 tbs fresh chives, finely snipped; 0.25 tsp coarse sea salt; 0.25 cup microgreens or parsley (optional, for garnish)

Inspired by Bud's at Silver Run

Time3h

Serves6

Grilled wild mushrooms pureed with toasted walnuts chilled, served with blue cheese croutons

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Ingredients

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Mushroom Pâté

12 oz mixed wild mushrooms (porcini, chanterelle, oyster, shiitake), cleaned and roughly chopped

2 tbs olive oil

1 tbs Unsalted butter

1 pc shallot, finely chopped

2 pc garlic cloves, smashed

1 tsp fresh thyme leaves

2 tbs dry white wine

1 cup toasted walnuts, roughly chopped

4 oz cream cheese, softened

2 tbs Sour cream

1 tsp lemon juice, fresh

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

Blue Cheese Croutons & Garnish

8 slices sturdy country bread or baguette, sliced 1/2-inch thick

2 tbs olive oil (for brushing)

3 oz blue cheese (e.g., Roquefort, stilton), crumbled

1 tbs fresh chives, finely snipped

1/4 tsp coarse sea salt

1/4 cup microgreens or parsley (optional, for garnish)

Method

Mushroom Pâté

Prepare mushrooms

Clean mushrooms by brushing or wiping with a damp cloth; trim stems and roughly chop larger mushrooms so pieces are uniform (about 1/2–3/4-inch). Pat mushrooms dry.

Toast walnuts

In a small dry skillet over medium heat, toast walnuts, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool. Roughly chop once cool; set aside.

Sauté aromatics

In a large skillet, heat 2 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Add finely chopped shallot and cook until translucent, about 2 minutes. Add smashed garlic and fresh thyme; cook 30 seconds until aromatic, taking care not to brown the garlic.

Grill/sauté mushrooms

Increase heat to high. Add mushrooms in a single layer (work in batches if necessary) and let them sear without stirring for 2 minutes to develop color. Stir and continue cooking until mushrooms release their moisture and the liquid evaporates and they are nicely browned, about 6–8 minutes total. Season with 1/2 tsp of the salt and 1/4 tsp pepper while cooking.

Deglaze and reduce

Pour in 2 tbs dry white wine to deglaze the pan, scraping up browned bits. Cook until the wine is mostly evaporated, about 1–2 minutes. Remove from heat and let cool 5–10 minutes.

Blend pâté

In a food processor combine the cooled mushrooms and aromatics, toasted walnuts, 4 oz softened cream cheese, 2 tbs sour cream, 1 tsp fresh lemon juice, remaining 1/2 tsp salt and 1/4 tsp black pepper. Pulse until mixture is mostly smooth but still has some texture (a coarse pâté), 10–15 one-second pulses. Scrape down sides and pulse again once or twice if needed. Taste and adjust seasoning.

Chill

Transfer pâté to a shallow container or small bowl, smooth the top, cover tightly, and chill in refrigerator at least 2 hours (preferably 4) to firm and let flavors meld. Can be chilled up to 48 hours; bring out 15 minutes before serving.

Blue Cheese Croutons & Assembly

Make croutons

Preheat oven to 375°F (190°C). Arrange bread slices on a baking sheet. Brush one side lightly with olive oil. Toast in the oven until edges are golden and bread is crisp, about 8–10 minutes, flipping once halfway if desired. Remove and let cool slightly.

Top with blue cheese

While still warm, press about 1/2–3/4 tsp crumbled blue cheese onto each crouton so it adheres. Return to oven for 1–2 minutes if you want cheese slightly softened but not melted. Sprinkle a small pinch of coarse sea salt over croutons and finish with a scattering of finely snipped chives.

Assemble and serve

Spoon chilled mushroom pâté into a serving bowl or spread onto a small platter. Garnish with remaining chopped toasted walnuts, a few microgreens or parsley, and an extra drizzle of olive oil if desired. Serve with blue cheese croutons alongside. Provide small knives or spreaders for guests.