This Mushroom Pate recipe is the perfect addition to a vegetarian charcuterie platter. Enjoy this spread with a glass or two of Cabernet to set the perfect scene.
Drinking wine during sunset is always a great way for Rick & I to unwind together. This is why I’m eager to partner with Skyfall Vineyard and share twilight moments like this with the people I love.
The summer of 2018 has brought about a lot of major changes in my life…
First, we got married! In July, we celebrated with our family and friends at one of our favorite Oregon wineries and made everything official. Stay tuned for more wedding details and pictures on the blog soon.
And second, after working 17+ years as a legal assistant, I gave my notice and have made the step to make blogging my full-time job. It’s a huge change in my life and one that I’m so excited about! More time means more recipes and content that I’ll be producing for you guys, so be sure to let me know in the comments what you’d like to see more of.
Last week I was fully immersed in Portland’s annual foodie festival, FEAST. You may have even caught a glimpse of me in Newsweek eating a taco and having a cocktail. But, now things are finally starting to slow down a bit. I’m easing into my new normal and taking the time to let it all soak in…
To celebrate all these milestones and special occasions in our life, I decided to surprise Rick with a backyard picnic… at sunset… with a bottle of Skyfall Vineyard Cabernet and a charcuterie spread complete with a dish that always brings back memories for me – Mushroom Pate.
This Mushroom Pate recipe is the perfect addition to a vegetarian charcuterie platter. Enjoy this spread with a glass or two of Skyfall Vineyard Cabernet to set the perfect scene.
This Mushroom Pate recipe is one that my dad used to make for me. It’s vegetarian… like him. And even though it doesn’t have all the richness of a traditional pate, it’s still super creamy and earthy and perfect paired with the traditional charcuterie accompaniments like briny olives, tangy goat cheese, salty marcona olives and ripe figs.
And the best pairing of all for the Mushroom Pate?
Skyfall Vineyard Cabernet. Paired with a charcuterie spread and a picturesque backyard picnic. One of the things I love about the Skyfall wines is that they encourage you to celebrate that time of day between daylight and darkness – when “have-to” ends and “want-to” begins… This was the perfect opportunity to take a moment and savor Skyfall.
Skyfall Vineyard Cabernet from Washington’s Columbia Valley is a cabernet that shows all the best characteristics of the growing region – Notes of black currant and dark blackberries greet you while it finishes in the glass with a bit of vanilla and cocoa. It’s a big wine that stands up nicely to the rich, creamy, earthy Mushroom Pate. It’s also the perfect wine to bring in the fall… While I’m normally a Rosé drinker in the warmer months, once a chill hits the air, I’m ready for the bigger bolder reds.
And even though summer is fading, there’s still plenty of chances to enjoy a skyfall moment with Skyfall Cabernet. Think evenings by the fireplace, picnics on the living room floor, a night of Netflix and maybe a chocolate bar or two…
How would you make a skyfall moment with Skyfall Cabernet? I’d love to hear in the comments below.
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Wine Pairings with Mushroom Pate:
- We paired this Mushroom Pate with a Skyfall Vineyard Cabernet. Its deep red berry notes were the perfect compliment to the herbal pate and the tangy goat cheese that we served with it.
If you loved this Mushroom Pate recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish are share it with me on Instagram using the hashtag #platingsandpairings.
Mushroom Pate Recipe
- 1 onion (finely chopped)
- 1/4 pound butter (unsalted)
- 1 pound mushrooms (finely chopped)
- 2 garlic cloves (minced)
- 1/4 cup dry sherry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cream cheese
- 3 eggs
- 2 cups spinach (chopped)
- 1 1/4 cups walnuts (finely chopped`)
- 1/3 cup parsley (chopped)
- 1 Tablepoon tarragon
- In a skillet over medium, saute the onion in butter for 4-5 minutes. Add the mushrooms and garlic and cook for 5 minutes. Add sherry, salt and pepper and cook for 10 minutes. Transfer to mixing bowl and let cool.
- Preheat oven to 350 degrees.
- Combine cream cheese, eggs, spinach, walnuts, parsley and tarragon, then add in cooled mushroom mixture.
- Place mixture in a buttered loaf pan. Cover with aluminum foil. Place loaf pan in larger and deeper pan partially filled with water. Bake for 1 hour 15 minutes.
- After baking, remove from oven and chill inverted on a plate. Once chilled, the pate may be sliced and served.
I teamed up with Skyfall Vineyards to bring you this post. As always, all opinions are my own.