Mushroom Pâté

(Adapted from recipe by Kerry Saretsky by Jocelyn Stanton)

1 oz bag European Blend Dried Mushrooms
4 Tbsp Wild Mushroom and Sage Olive Oil
1 lb mushrooms (cremini, shitake, button, any wild fresh blend), caps quartered, chop stems if tender
1-1/2 tsp Roasted Granulated Garlic
6 stems whole fresh thyme
1-1/2 tsp Porcini Salt
4 oz cream cheese
1 Tbsp parsley leaves
2 tsp fresh lemon juice
1-2 tsp Truffled Parmesan Rub
baguette or crostini


In a grinder or blender, pulse to fine powder the European Blend Dried Mushrooms. Note: inspect mushrooms and remove any rocks or debris.

Adjust oven rack to middle and preheat broiler to high.

In an oven proof Dutch oven on stovetop over medium high add the Wild Mushroom and Sage Olive Oil, fresh mushrooms, Roasted Granulated Garlic, fresh thyme, and the Porcini Salt

Roast 6″ from broiler 15-20 minutes, stirring occasionally. Scrape into bowl and cool. When cool, strip leaves from thyme and stir into mixture.

In a food processor, combine the mushroom mixture, cream cheese, parsley leaves and lemon juice. Blend until smooth and scrape into serving bowl.

Dust with the Truffled Parmesan Rub

Serve with baguette or crostini.