Mushroom Pâté

Experience the perfect balance of earthy mushrooms and our premium raw honey in this rich mushroom pâté. The walnuts add a subtle bitterness and protein, while the blend of mushrooms delivers bold umami. A hint of pepper, garlic, and shallots enhances the flavour, rounded out by our hot honey.

This pâté is ideal for charcuterie boards with artisanal cheeses and cured meats. It also makes a delicious spread for sandwiches, a savoury dumpling filling, or a gourmet layer in beef or salmon Wellington.

Ingredients:

• 1 cup diced Lion’s Mane mushrooms
• 1 cup diced crimini mushrooms
• 1 cup diced portobello mushrooms
• ¼ cup ground walnuts
• 1/8 cup finely diced shallots
• 5 cloves garlic, minced
• 1/8 cup white wine
• Salt and pepper to taste
• Truffle oil for sautéing
• 1/8 cup hot honey
• 5 sprigs fresh thyme

Directions:

1. Sauté Aromatics:

   • In a skillet, heat truffle oil over medium heat.
   • Add shallots and garlic. Cook until they become translucent, about 3 minutes.
     
     

2. Cook Mushrooms:

   • Add diced mushrooms, thyme, salt, and pepper to the skillet.
   • Sauté on medium heat until the mushrooms release their liquid and it evaporates, approximately 10 minutes.
   • Pour in white wine and let it simmer until the liquid evaporates.
   • Stir in another tablespoon of truffle oil and cook for an additional 15 minutes to enhance the flavor.
   • Add honey and ground walnuts, cooking for another 5 minutes.
     
     

3. Blend Ingredients:

   • Transfer the mixture to a food processor and blend until smooth.