Wild Mushroom Patê
Pairs Well With
5 tablespoons Butter
1/2 cup chopped shallots or green onions (white part only)
1 1/4 pounds fresh wild mushrooms (like Shiitake or Oyster) and/or cultivated Crimini
2 teaspoons finely chopped garlic
2 teaspoons curry powder or to your taste
1/2 teaspoon ground cumin
1 cup toasted, preferably unsalted cashews
2 tablespoons toasted nut oil such as walnut or olive oil
2 tablespoons finely chopped mixed herbs such as parsley, chives and/or basil
2 teaspoons finely grated lemon zest
salt and freshly ground pepper
Heat the butter in a large sauté pan over moderately high heat. Add the shallots, mushrooms, garlic, curry and cumin and sauté and stir until mixture is just beginning to brown and all liquid has evaporated.
While mushrooms are cooking add the cashews to a food processor and process until finely chopped. Add oil and continue to process to make a paste. Add the mushroom mixture and process till smooth. Season with salt and pepper to taste, then place in a 3-cup pate mold or other ceramic dish. Can be stored covered and refrigerated for up to 3 days. Allow to return to room temperature and sprinkle with chopped herbs and zest at serving time.
Makes enough to fill a 3-cup mold or dish. The simplicity of this recipe belies its great taste. Serve with crisp little croutes, toasts or crackers of your choice
In addition to being a renowned chef, author, and food and wine educator, many refer to Chef John Ash as the “Father of Wine Country Cuisine.” In 1980 he opened his namesake restaurant, John Ash & Company, in Santa Rosa. It was the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complemented the wines being made in the region. It continues to be critically acclaimed today.
John has moved on to many other ventures since that first restaurant. Every Saturday local fans tune into The Good Food Hour, a food and wine radio talk show he has co-hosted for more than two decades on KSRO (1350 AM) in Northern California. He has also hosted his own TV show on the Food Network and is occasionally featured in other TV shows. John travels the world teaching cooking classes to both home cooks and professionals. He is an adjunct instructor at the Culinary Institute of America at Greystone in the Napa Valley. He still holds true to his philosophy of cooking with ingredients that are ethically grown and created locally and in season. And for John, wine is always considered an essential part of the flavors of a meal.
John serves this simple yet delicious appetizer with Merry Edwards Pinot Noir.