WINE & FOOD AFFAIR RECIPES

Appetizers

Mushroom Pâté

Coyote Sonoma

44F Mill Street
Healdsburg , CA 95448
coyotesonoma.com

  • RECIPE YEAR: 2026
  • RECIPE BY: Katie Ambrosi
  • YIELD: Serves 16
  • PAIRS WELL WITH: Velvet Curtain Red Blend

The rich, earthy flavors and savory umami of mushroom pâté beautifully complement the depth and complexity of red wine. Its silky texture balances the wine's tannins, while the mushrooms' earthy character enhances the wine's subtle nuances, making every sip and bite more delicious.

Ingredients:
  • 1 cup walnuts
  • 1/2 cup unsalted butter
  • 1/2 cup shallots minced
  • 1/4 pound shiitake mushrooms chopped
  • 1/4 pound cremini mushrooms chopped
  • 1/4 pound portobello mushrooms chopped
  • 1/4 cup fresh Italian parsley chopped
  • 1 tablespoon fresh garlic minced
  • t tablespoon fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 oz cream cheese softnened
  • 2 tablespoons extra-virigin olive oil
  • 1 tablespoon truffle oil optional
  • 1 tablespoon Trader Joe’s Mushroom & Co. Multipurpose Umami S
Section Directions:
1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread walnuts in a single layer on a cookie sheet. Toast in the preheated oven until fragrant and lightly browned, about 10 minutes.
3. Meanwhile, heat large pan over medium heat and add chopped mushrooms,and give them a draw sautee to draw out the water trapped in the mushrooms. Cook until there is visibile liquitd in the pan, then drain liquid and reserve liquid in one cotaniner, mushrooms in another.
4. In same pan, add butter and melto over medium heat. Add shallots and garlic; cook and stir until softened. Stir in dry sauteed chopped mushrooms, parsley, thyme, salt, and pepper, umami seasoning. Cook, stirring often, until most of the liquid has evaporated.
5. Process toasted walnuts and olive oil in a blender or food processor until a thick paste forms. Spoon in cooked mushroom mixture and process, add cream cheese and process. Add in some of the reserved mushroom liquid to taste and texture preferences. Add truffle oil if desired.
6. Spoon pâté into well-oiled ramekins or a bowl. Cover and chill in the refrigerator before serving.

Serving Suggestion
Note: Best when prepared a night in advance so the flavors have time to meld. Serve with additional minced fresh thyme over sliced baguettes with Coyote Sonoma Velvet Curtain Red Blend.

Coyote Sonoma

44F Mill Street
Healdsburg , CA 95448
coyotesonoma.com