Food & Cooking Recipes Wild Mushroom Pate By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 24 The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast points made from thin-sliced white sandwich bread; remove crusts, and toast just until golden. Ingredients 1 cup walnuts 6 tablespoons unsalted butter 2 ½ pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plus 14 to 16 small button mushrooms, halved, for garnish 6 scallions, white and pale-green parts, cut across in ¼-inch piece or 3 medium shallots, finely chopped 1 ½ tablespoon fresh thyme leaves, plus more for garnish 1 ½ teaspoons coarse salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste ⅓ cup dry sherry, or Madeira 1 cup finely chopped flat-leaf parsley Juice of 1 lemon Dash Tabasco sauce 1 (8 ounce) package cream cheese, room temperature Directions Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve. In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool. In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste. Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight. Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker. Variations Serves 1 to 2 dozen. 1 cup walnuts; 2 1/2 pounds assorted mushrooms; 1 1/2 tablespoons fresh thyme leaves; juice of 1 lemon Print