YieldsMakes about 2 cups (serving size: 2 tablespoons)
AuthorLinda Lau Anusasananan,
Prep and Cook Time: 40 minutes. Notes: You can make the pâté up to 1 day ahead; cover and chill. Let come to room temperature to serve.

How to Make It

Step 1
1

Rinse and trim discolored ends from 2 pounds crimini, oyster, or common mushrooms (or a mixture) and coarsely chop.

Step 2
2

In a 6-quart pan over high heat, melt 1/2 cup (1/4 lb.) butter. Add mushrooms, 1 cup chopped shallots, 4 peeled and minced cloves garlic, and 1 1/2 teaspoons each ground cumin and ground coriander. Cook, stirring often, until liquid has evaporated and mixture is lightly browned, 20 to 30 minutes.

Step 3
3

In a food processor, whirl mushroom mixture until smooth. Mix in salt and pepper to taste. Mound in a bowl. Sprinkle with chopped parsley.

Step 4
4

Serve with toasted baguette slices.

Ingredients

 2 pounds crimini, oyster, or common mushrooms
 1/2 cup butter
 1 cup chopped shallots
 4 cloves garlic, peeled and minced
 1 1/2 teaspoon ground cumin
 1 1/2 teaspoon ground coriander
  salt to taste
  pepper to taste
  chopped parsley
  toasted baguette slices

Directions

Step 1
1

Rinse and trim discolored ends from 2 pounds crimini, oyster, or common mushrooms (or a mixture) and coarsely chop.

Step 2
2

In a 6-quart pan over high heat, melt 1/2 cup (1/4 lb.) butter. Add mushrooms, 1 cup chopped shallots, 4 peeled and minced cloves garlic, and 1 1/2 teaspoons each ground cumin and ground coriander. Cook, stirring often, until liquid has evaporated and mixture is lightly browned, 20 to 30 minutes.

Step 3
3

In a food processor, whirl mushroom mixture until smooth. Mix in salt and pepper to taste. Mound in a bowl. Sprinkle with chopped parsley.

Step 4
4

Serve with toasted baguette slices.

Mushroom Pâté