A rich, savory mushroom pâté made from bicolor boletes or other savory mushrooms.
Toast walnuts in pan on stovetop over medium heat for about 10 minutes, stirring and turning regularly to prevent burning. Once slightly browned, remove from heat and let cool until slightly warm or room temperature.
While nuts are toasting, cook chopped mushrooms in a separate pan over medium heat. Add butter, wine, salt, and thyme at same time as mushrooms. Cook for about 15-20 minutes until all water has cooked out, then stir with spatula until mushrooms have just started to brown. Add diced garlic at the end (use a bit more butter/oil if needed) and cook until slightly browned. Remove ingredients from pan and place in bowl to cool. Deglaze pan with a splash of white wine - pour into bowl with other ingredients.
Once mushrooms and nuts have cooled to just slightly warm or room temperature, place them in a blender with grated parmesan cheese. Optional, but add cracked pepper or white pepper here if you'd like. (*We recommend a blender with multiple blades like a Ninja.) Blend until smooth and creamy consistency. If your mixture is too heavy to blend for some reason, add a bit of white wine or olive oil (or both).
Once blended, place in covered bowl in the fridge for at least 2-3 hours before serving. Serve chilled or at room temperature.
Bicolor bolete mushroom pâté (or other savory mushrooms) https://www.tyrantfarms.com/recipe-bicolor-bolete-mushroom-pate-or-other-savory-mushrooms/