Hazelnut and Mushroom Spread
My favorite meals are the ones that come together in a flash without compromise. Our secret? Jars of homemade condiments. This savory paste will last you a while (we freeze some in tiny mason jars) and makes a delicious pasta sauce when thinned out with olive oil and a touch of freshly grated parmesan, but we love it just as much spread on a nice slab of warm bread as over top a thick cut of steak or burger.Print this recipe
This savory paste will last you a while (we freeze some in tiny mason jars) and makes a delicious pasta sauce when thinned out with olive oil and a touch of freshly grated parmesan, but we love it just as much spread on a nice slab of warm bread as over top a thick cut of steak or burger. Whatever you choose, know that the 35 minutes you took out of your Saturday to make this instantly elevated dinner. This recipe makes a really big batch- about 3 cups worth of the paste. You can cut the amounts in half easily!
Hazelnut and Mushroom Pate
|1-1/2 cups||Toasted hazelnuts|
|2 lbs.||Wild mushrooms (do your best here- a variety is fine)!|
|2 Tbsps||Olive oil|
|2 Tbsps||Dry white wine|
|2 Tbsps||Sherry vinegar|
|2 tsps||Aged balsamic vinegar|
|Salt, to taste|
- Finely mince the garlic and shallots. Cube the mushrooms into about 2" pieced. Take out your largest pan (we use our large cast iron skillet); you'll be working in two batches to cook down your mushrooms.
- Place your pan over medium heat and put in half of your butter and olive oil. Add all the garlic and half of the shallots and sweat for 1 minute. Add half of your mushrooms and cook these until the pan is dry and the mushrooms get a good amount of color. Deglaze the pan with the white wine and sherry vinegar, stirring until the pan is dry once again. Remove the mushrooms from the pan.
- Add the remaining butter, olive oil and shallot to the pan, followed by the rest of the mushrooms. Get these to a nice brown color as well, only this time deglaze the pan with the balsamic vinegar. Turn the heat off once the vinegar has evaporated.
- Place the hazelnuts in a food processor and begin running it until they become pasty. Add the mushrooms and continue with the processor until an even paste forms. Taste, season with salt and, if desired, a touch of lemon juice.
- Store in the fridge for up to two weeks or freeze for several months.