I do not lie when I say this recipe is amazing and will fascinate you. It has rapidly become one of those I will make a hundred times because believe me... it is awesome.
It is great as appetizer or "tapas" whether you have people coming over or for yourself.
The combination of the walnut with the truffle is absolutely amazing. Therefore, I recommend you make a good batch of them because they will eat more than one and you will, too. 😃
The great part is that the prep time is really short, you can make the walnut pâté in advance, fill the mushrooms and get them in the oven at the last minute if you want to eat them warm.
The texture we want to achieve with the pâté is an uneven cream with some walnut chunks to add some crunchiness. When you'll get a bite you'll quickly understand why.
This pâté is very versatile for other recipes or just to spread over some crackers like I did with the left overs.
The purple basil chips are totally optional, I just wanted to add a herbal crunchy touch that also makes it pretty. You can make it with the classic green basil or any other dry herb leave.
Here's a tip: coat the mushrooms with some olive oil before you bake them so they keep a nice shape and colour.
So here's the recipe, enjoy!
STUFFED MUSHROOMS WITH WALNUT TRUFFLE PÂTÉ RECIPE
INGREDIENTS
- 12 portobello mushrooms
- 1 cup (60 gr.) walnuts
- 3 tsp. truffle flavoured extra virgin olive oil
- 1 pinch of white pepper
- 1/2 pink Himalayan salt
- 1 Tbsp. water
- Black truffle, grated or finely chopped
- Chives
- Dry purple or green basil (optional)
ELABORATION
- Preheat the oven to 200ºC.
- Clean the mushrooms with a dry cloth and remove the stems (keep them for another recipe).
- Use a potent blender or food processor to make the pâté. Put the walnuts + water + truffle olive oil + pepper + salt and blend at high speed until you get a spreadable texture with some walnut chunks.
- Coat the mushrooms with some olive oil and fill them with the pâté.
- If you want to make the basil chips, fry some dry leaves in abundant oil for a couple of minutes, then leave on top of some kitchen paper to absorb the oil excess.
- Now we garnish the mushrooms with some grated truffle.
- Put the basil chip and some chives and that's it!
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