The trick to this pâté, or any mushroom dish, is variety. Use as many mushrooms as you can find, from the common button mushroom to wild chanterelles or hen of the woods, if you’re lucky enough to stumble upon them. The greater the variety of mushrooms you use, the richer and more robust the flavor of this pâté will be. Spread the pâté on crusty bread or spoon it into leaves of Belgian endive for an easy, nourishing appetizer. Walnuts give the pâté body and creaminess, but they need to soak in advance, so make sure to start the recipe the day before you plan to serve it.This recipe is from my third cookbook, Vibrant Botanicals(Ten Speed Press, 2021).
Place the walnuts in a small bowl and cover them with hot water. Squeeze in the lemon juice and allow them to soak for at least 4 and up to 12 hours, then drain and pat dry with a kitchen towel.
In a large skillet over medium heat, warm the olive oil and butter, and then stir in the shallot, thyme, and sage. Sauté until fragrant, about 4 minutes. Toss in the mixed, fresh mushrooms and reishi powder and sauté for 8 minutes more, until softened. Pour the wine over the mushrooms and then scrape up any tough bits that adhere to the bottom of the pan with a spatula. Continue cooking until the liquid is mostly evaporated, about 5 minutes more.
Transfer the mushroom mixture to a food processor and add the soaked walnuts. Process until smooth and then spoon into a serving dish. Serve right away or cover the pâté tightly and store in the refrigerator for up to 5 days.