Cook the Book: Mushroom Pâté

Course Appetizers

Ingredients in this Recipe

1 carrot, chopped
1 cup Fresh Bread Crumbs or crumbled crackers, plus more as needed
1 stalk celery, chopped
1/4 cup dried porcini (optional), reconstituted
2 tablespoons freshly squeezed lemon juice
2 tablespoons tomato paste
3 tablespoons neutral oil, like grapeseed or corn 1 medium onion, chopped
3/4 cup dry white wine (optional)
About 1/2 large loaf of French or Italian bread, preferably a day or two old
About 2 pounds cremini or white mushrooms, cleaned, trimmed, and roughly chopped
Finely chopped chives or parsley leaves for garnish
Salt and freshly ground black pepper

See Full Recipe at Serious Eats