Shiitake Almond Truffle Pâté


So there were some dried Shiitake mushrooms in the cupboard that have been there since the beginning of time.  I googled them and found this recipe which I quickly adapted with the ingredients I had on hand and threw in some truffle flavor for good measure.  For a Saturday afternoon experiment, it is incredible.  It was so good that I had to post the recipe.  Amounts are approximate.  Everything I have is in grams and mg and I have to just wing it sometimes.  This recipe seems forgiving and quite substitutable.  However, the sherry and truffle oil are real stars.  Went pretty great with my rosemary crackers as well.  Here it is:

4 oz Shiitake Mushrooms
1/2 tbsp thyme
1 tbsp butter
2 tbsp olive oil
salt to taste
pepper to taste
1 clove garlic, minced
1/2 cup chopped almonds
juice of 1/2 fresh lemon
3 oz cream cheese
1 tbsp fresh parsley
1.5 tbsp dry sherry
2 tsp truffle oil (white or black)

Trim and discard woody ends from mushrooms.  In a food processor, finely chop almonds.  Melt butter in a medium skillet and add oil.  Add quartered mushrooms and garlic and saute for at least 15 minutes. Stir in thyme, pepper, lemon and salt.  Chop parsley in food processor.  When cooked, add mushroom mixture, and process until well-chopped.  Add cream cheese a little bit at a time and process until smooth.  Add sherry and truffle oil.  Blend until pâté consistency.   Cover and chill for at least 1 hour. Serve with crackers. Yields 2 cups.

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