top of page

Shiitake Pate


Prep time:                         5 minutes       

Cooking time:                7 minutes

Yields:                                  6 people


1/2 pound shiitake mushrooms, sliced

1/4 pound portobello mushrooms, sliced

1/2 cup minced shallots

2 tablespoons extra-virgin olive oil

1 head garlic, roasted 

1/4 cup walnuts

1/2 cup cashews, soaked
1/4 cup chopped fresh Italian parsley

1 tablespoon chopped fresh thyme

1/2 tsp smoked paprika

1/2 teaspoon  sea salt

1/2 teaspoon white pepper



Roast garlic in oven on 350 for 30 minutes or until a nutty aroma permeates the kitchen. Remove from oven to cool then remove skin. In a large saute pan, cook shallots in EVOO over medium heat until translucent. Add mushrooms, cook for about 3 minutes or until mushrooms start to get some color. Then add mushroom and shallot mixture along with garlic, and nuts (with soaking liquid) to a Viatmix or blender. Blend for about 3 minutes or until a thick paste forms. If needed add some water to reach desired consistency. Add the herbs and seasoning and blend just to incorporate. Garnish with crisp shiitake slice and piece of parsley. Pack mixture into bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

bottom of page