Morel mushroom pâté is a delicious, easy-to-make morel mushroom recipe full of rich, earthy umami flavors that will have you craving more!
Rinse morel mushrooms under cold water to remove dirt and grit. Prep other fresh ingredients (thyme, garlic, lemon juice) and finely grate cheese.
Toast walnuts with 1 tbsp butter over medium heat for about 5 minutes, frequently turning and stirring nuts with a spatula to ensure they toast but don't burn. Remove from heat and cool to room temp (or put in fridge to speed cooling).
Put morel mushroom, wine, butter, thyme, garlic, and salt in pan over medium heat. Cook for 15-20 minutes until all liquid has been cooked out. You'll know you're close when the remaining water starts popping in the hot, melted butter. Remove from heat and let cool to room temp. (Or scrape into bowl and put in ice bath for faster cooling.)
Use a multi-blade blender to blend toasted walnuts. Then add morels and blend. Then add grated parm and blend. Finally, add lemon juice and blend one final time to ensure all ingredients fully blended into paste. Scrape and re-blend and unblended chunks from sides and bottom of blender with a spatula between blending. Taste and add more salt if needed.
Garnish with seasonal edible flowers and serve immediately at room temp or refrigerate and serve chilled later. Serve with crackers, toasted bread, and/or as part of charcuterie board.
Can last in the fridge (in airtight container) for at least one week.
Morel mushroom pâté https://www.tyrantfarms.com/recipe-morel-mushroom-pate/