12898 Wild Mushroom and Hazelnut Pâté Serves 8 Wed Aug 06 08:09:45 -0700 2008 Fri Feb 06 23:19:57 -0800 2009 Licensed http://www.chow.com/recipes/12898 Sat, 07 Feb 2009 07:19:57 GMT Oregon has the perfect climate and geography for producing wild mushrooms, which require moisture, shade, and heavily wooded areas. Decaying logs retain moisture very well, and stands of trees, especially conifers, provide the shade and a moderating effect on temperature. Most common species found in the Northwest are the American matsutake, king bolete, chanterelle, hedgehog, and truffle.

Some of the finest hazelnuts (also called filberts) in the world are grown in the Willamette River valley of Oregon, although Turkey produces the majority of the world's supply (Oregon accounts for a mere 3 percent). Oregon growers prune the hazelnut shrub into a tree for ease of harvesting, which occurs in mid-September.

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  • Melt 6 tablespoons [90 mL] of butter over medium heat in a nonstick skillet. Sauté the scallions until soft. Add the garlic and sauté 30 seconds.
  • Add the mushrooms and sauté until soft and the released liquid has evaporated. Remove from heat and add the tarragon, parsley, and hazelnuts. Allow to cool completely.
  • Add the cooled ingredients to the workbowl of a food processor. Add the diced butter, hot sauce, and Pernod. Pulse to form a paste that has some texture. Adjust the seasonings with salt and pepper.
  • Pack ½ cup [120 mL] of pâté into each of 8 individual ramekins. Cover with plastic film and refrigerate until firm. (The pâté can be made 1 day in advance.)
  • Allow the paté to come to room temperature before service. Top the pâté with a mushroom slice and accompany with assorted crackers.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 6 tablespoons [90 mL] unsalted butter

    ]]>     2 bunches of scallions, white and light green parts only, sliced thin

    ]]>     4 garlic cloves, finely minced

    ]]>     2 pounds [900 g] assorted mushrooms, such as cèpes, matsutake, and chanterelles, finely diced

    ]]>     2 teaspoons [10 mL] fresh tarragon, chiffonade

    ]]>     ½ cup [120 mL] flat-leaf parsley, chopped

    ]]>     2 cups [240 mL] hazelnuts, roasted, skinned, and coarsely chopped (see Chef Notes)

    ]]>     8 ounces [225 g] unsalted butter, cold, cut into ½-inch [1-cm] dice

    ]]>     ⅛ teaspoon [0.5 mL] Louisiana-style hot sauce

    ]]>     2 tablespoons [30 mL] Pernod or other licorice-flavored liqueur

    ]]>     Salt and pepper to taste

    ]]>     Sliced mushrooms, for garnish

    ]]>     Assorted crackers and water biscuits, for service

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