Ingredients
Scale
- 3 cups of mushrooms, cleaned and peeled
- 1 cup of chopped walnuts
- 1/2 cup of ricotta
- 1/2 cup of grated Parmesan cheese
- 3 tablespoons of chopped parsley
- 4 tablespoons of chopped shallots
- 1 tablespoon of butter
- 1 cup of panko (toasted bread crumbs)
- 1 tablespoon of basil
- 1/2 teaspoon of dried oregano
- 1 teaspoon of salt
- Black pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a food processor, grind the mushrooms, walnuts, parmesan cheese, and parsley.
- Then, in a frying pan, melt the tablespoon of butter, and saute the shallots until they look translucent.
- Pour the mushroom mixture into the frying pan, plus the 2 remaining tablespoons of butter, bread crumbs, and seasonings.
- Rectify flavors.
- Cover a baking pan with aluminum foil, butter its surface, pour the pate, and then bake in bain-marie for 50 minutes.
- Let it cool down completely before serving.
- This time I served this pate with sesame crackers.