Tag Archive for: mushroom

Mixed Mushroom Walnut Pate

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Ingredients
1 cup walnuts
½ cup minced shallots
½ cup unsalted butter
¼ pound shitake mushrooms, chopped
¼ pound cremini mushrooms, chopped
¼ pound Portobello mushrooms, chopped
1 tbsp garlic, grated or pressed
¼ cup fresh Italian parsley, chopped
1 tbsp fresh thyme, chopped
¼ cup sherry vinegar
½ tsp each sea salt and white pepper
¼ tsp each nutmeg and cayenne pepper
2 tbsp extra virgin olive oil

Instructions
Spread walnuts in a single layer on a sheet pan and toast in a 325 degree oven until lightly
browned – 5 minutes. Remove and let cool. Melt butter in a large pan over medium heat. Add
shallots and cook until softened. Stir in chopped mushrooms, garlic, parsley, thyme, vinegar,
and spices and cook, stirring often until most of the liquid has evaporated. Add walnuts and
olive oil to a food processer and blend until mixture forms a thick paste. Spoon in cooked
mushroom mixture and process until desired texture. Spoon into oiled ramekin or bowl, cover
and chill for at least 2 hours or overnight to allow flavors to blend. Serve with sliced baguette.

Pair with Cooper-Garrod P47 Thunderbolt

www.garrodfarms.com

Mushroom Morsels

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4 Tbsp. butter

¼ c. minced shallots

4 oz. cremini mushrooms, diced

4 oz. shitake mushrooms, diced

1 Tbsp. fresh thyme leaves

2 Tbsp. Madeira

1 ½ Tbsp. flour

1 c. heavy cream

¾ c. shredded mozzarella

Purchased phyllo shells

Grated parmesan for topping

 

In a large skillet, melt butter.  Stir in shallots to soften.  Add diced mushrooms and cook 10 minutes, stirring occasionally.  Add thyme to pan, then deglaze with Madeira.  Remover from heat; sprinkle in flour and stir to coat.  Return to heat; add cream and stir until mixture begins to thicken.  Add mozzarella and continue stirring until combined.  Spoon mushroom filling into prepared phyllo shells and top with a sprinkle of parmesan before serving.

Accompany with Cooper-Garrod Pinot Noir

www.garrodfarms.com

Shrimp, Asparagus, and Mushroom Risotto

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3 c. chicken broth

2 c. water

1/2 lb. asparagus, trimmed, cut into 1″ pieces

5 Tbsp. butter, divided

4-6 oz. shiitake mushrooms, sliced

1 c. finely chopped onion

1/4 tsp. salt

1 1/4 c. Arborio rice

1/4 c. dry white wine

3/4 lb. peeled, deveined shrimp

1/4 c. grated parmesan

2 Tbsp. chopped parsley

Bring broth and water to simmer in small saucepan.  Cook asparagus 3-4 minutes until tender. Remove with slotted spoon to ice bath, then drain.  Keep broth barely simmering, covered.  In a heavy 4-quart pan, melt 2 Tbsp. butter over medium heat; cook mushrooms 5 minutes.  Remove to reserved asparagus.  Add 2 Tbsp. butter to pan; add onions and salt, cook 5 minutes until softened.  Add rice.  Stir constantly 1 minute before adding wine.  Stir until absorbed.  Add 1/2 cup broth; cook until absorbed, stirring frequently.  Keep adding broth 1/2 cup at a time, stirring some until absorbed, until rice is creamy and tender but still al dente – about 18 minutes.  (Some unused broth remains.)  Stir in shrimp; cook 2-3 minutes until done.  Add 1 Tbsp. butter, asparagus, mushrooms, parmesan and parsley. Salt and pepper to taste.  Thin with remaining broth if necessary.

Pair with Cooper-Garrod Pinot Noir