- 1/2 ounce dried porcini or mixed dried wild mushrooms
- 3/4 cup boiling water
- 1/4 cup butter
- 1/2 cup chopped shallots
- 3 teaspoons chopped garlic
- 1 pound mixed wild or crimini mushrooms, chopped
- 1/4 cup dry sherry
- 3 teaspoons chopped fresh thyme or 1 teaspoon dried
- 1/4 cup chopped Italian parsley
- 1 cup toasted, cooled walnuts
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper to taste
Place mushrooms in a dish with the water, cover and set aside for 20 minutes.
Melt the butter in a large skillet on medium heat. Add shallots and garlic and cook for about 5 minutes, or until tender. Add chopped mushrooms and season with salt and pepper. Cook, stirring occasionally, for about 10 minutes or until tender and starting to brown.
Remove the dried mushrooms from the water used to rehydrate them. Strain the water through a coffee filter and reserve. Rinse the mushrooms under cold running water.
Add the rehydrated mushrooms, reserved water, sherry, thyme and parsley to the skillet. Cook, stirring occasionally, until pan is almost dry.
Process walnuts in a food processor until it starts to form a paste. Add olive oil, and process until smooth.
Add mushroom mixture to food processor with lemon zest and juice. Process until smooth. Adjust seasonings.
Line three 10.5-ounce or one large ramekin(s) with enough plastic wrap to hang over the sides. Add 1 cup mushroom pate to each, and fold the plastic over the top. Chill for two hours or overnight.
Invert onto a serving dish, drizzle with a good quality olive oil and serve with toasted bread or crackers.