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“In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder”
2 cups

Ingredients Nutrition


  1. Heat the oil in a large saute pan over medium heat.
  2. When the oil is hot, add in the shallot with a pinch of salt; saute until it begins to look translucent, about 2 minutes.
  3. Add in the mushrooms; saute until they begin to give off some liquid, 3-4 minutes.
  4. Add in the garlic; saute until the mushrooms are dry, about 4 minutes.
  5. Add in the vermouth, along with the soy sauce; cook until the pan is dry, about 2 minutes.
  6. Transfer the mushrooms to the bowl of a food processor along with the goat cheese, herbs, and walnuts.
  7. Process in short bursts just to coarsely chop and mix the ingredients; leave the mixture chunky.
  8. Spoon the pate into a decorative bowl and serve immediately with the toasted bread.
  9. *This will keep, covered and refrigerated, for up to 3 days; let it sit at room temperature for 1 hour to warm up before serving.

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