Hazelnut and Wild Mushroom Pâté
By CHRISTINE MUHLKE Adapted from Naomi Pomeroy at Beast in Portland, Ore.
Makes 3 cups.
1 large shallot, thinly sliced
1. In a large sauté pan over low heat, melt 2 tablespoons butter. Sweat the shallot until translucent, about 3 minutes, then add the garlic and cook another 2 minutes. Raise heat to medium and add salt and pepper and half the mushrooms. Sauté until fully cooked and browned, about 7 minutes. Turn off heat and add the Marsala. Remove to a plate to cool. Return the skillet to medium heat, melt 2 tablespoons butter and cook the remaining mushrooms for about 7 minutes. Add to other mushrooms to cool.
2. In a food processor, grind the hazelnuts to medium fine and add the mushroom mixture, cayenne and nutmeg. With the machine running add in the melted butter and vinegars. Taste and adjust for seasoning.
3. Serve on crostini or crackers or as a filling inside a tart or turnover.
Domaine de Bernier Chardonnay 2012, Loire Valley $9.99
This is made by an excellent Muscadet producer, grown in heavily chalked soil, making it a fine “impersonation” of a Chablis at a bargain price. Clean, fresh, unoaked Chardonnay from the Loire made in a thirst-quenching style–citrus & apple with a creamy texture & a minerally finish. Innately French Chardonnay that’s perfectly suited to pair with goat cheese. It’s coming home with me & my chevre!
Mini Crottin Maitre Seguin $6.50 each
Freddy Guys Hazelnuts $7.99 8 oz bag
2011 Pierre Henri Muscadet de Sèvre-et-Maine Saint-Fiacre $11.99
Thursday, Mar 6 2014
Uncategorized 11:54 pm