STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder”
READY IN:
42mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: