Michigan Mushroom Pate Recipe

Toast walnuts

Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast 6–8 minutes until fragrant and slightly browned. Cool, then roughly chop and set aside.

Cook mushrooms

Heat a large skillet over medium-high heat. Add butter and olive oil. When shimmering, add diced onion and a pinch of salt; sweat 5–6 minutes until translucent and beginning to caramelize. Add minced garlic and thyme; cook 30 seconds until fragrant. Add cremini and shiitake mushrooms in a single layer (do in batches if necessary) and cook without stirring for 3–4 minutes to develop color, then stir and continue cooking 6–8 minutes until mushrooms are deeply browned and most moisture has evaporated.

Deglaze and reduce

Pour in the red wine and use a wooden spoon to scrape up browned bits. Bring to a simmer and reduce until mostly evaporated and concentrated, about 6–8 minutes. Stir in soy sauce and red wine vinegar, taste and adjust seasoning with salt and pepper.

Blend to pâté

Transfer sautéed mushrooms and onions to a food processor. Add toasted walnuts, softened cream cheese, chopped parsley, and optional sour cream/yogurt. Pulse until mixture comes together into a coarse, spreadable pâté — stop and scrape the bowl as needed. For a smoother texture, process longer. Taste and adjust salt, pepper, and thyme. Chill at least 30 minutes to firm up and allow flavors to meld.

Chill and prepare coconut cream: Refrigerate a can or container of full-fat coconut cream overnight. Scoop the solidified cream into a bowl, leaving any separated liquid behind.

Whip and flavor: Using a whisk or electric hand mixer, whip the coconut cream with neutral oil, smoked paprika, miso paste (or salt), and lemon juice until light and slightly fluffy, about 1–2 minutes. Taste and adjust seasoning. Keep chilled until plating.

Cook cherries and wine: In a medium saucepan combine cherries, sugar, and red wine. Bring to a simmer over medium heat, stirring to dissolve sugar.

Reduce to jam: Simmer gently, stirring occasionally, until cherries break down and mixture thickens to a jammy consistency, about 20–30 minutes. Skim any foam. Stir in lemon juice, vanilla, and optional cinnamon in the last 2 minutes. Taste and adjust sweetness or acidity. Remove from heat and cool to room temperature; the jam will thicken further as it cools.

Toast sourdough: Brush both sides of each slice lightly with olive oil or melted butter. Toast in a skillet over medium heat, under a broiler, or in a toaster oven until golden and crisp, about 2–3 minutes per side depending on method.

Assemble: Spread a generous layer (about 2–3 tbs) of mushroom pâté on each toasted sourdough slice. Dollop or pipe a teaspoon of the whipped coconut 'schmaltz' on each serving. Spoon 1–2 teaspoons of red wine & cherry jam alongside or atop the pâté for contrast. Finish with microgreens or a thyme sprig and a light sprinkle of flaky sea salt.

Serve: Arrange on a platter and serve immediately. Leftover pâté keeps refrigerated in an airtight container for up to 4 days; cherry jam keeps for 1–2 weeks refrigerated.