Chanterelle Mushroom Pate

by Chef Mike Quigley
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Chef Mike Quigley

Fall harvest is a special time in the Pacific Northwest. An abundance of fresh, local produce is finally ready for all of us to enjoy. With the changing of the seasons, the cool temperatures and wet days bring out something special for all of us here: wild mushrooms.


Chanterelles are unmistakable. They poke their beautiful edges out of the moss like a golden beacon for us to locate in the forests. Elevation changes the time these beautiful fungi develop so being in the mountains very much elongates their season.


Look for chanterelles in older forests with plenty of moss, little other ground cover and to be close to old stumps as well as birch trees.

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Chanterelle Mushroom Pate:



1 lb chanterelles, chopped

3 medium shallots, chopped

3 cloves garlic, minced

1 Tbsp fresh thyme leaves

4 Tbsp olive oil

4 Tbsp white wine

Salt & pepper to taste



Sauté chopped shallots in oil until translucent. Add chanterelles. Sauté until tender. Add fresh thyme and garlic. Cook for 1 minute. Deglaze with white wine. Reduce by half. Pulse in food processor until desired consistency reached. Longer for more puréed, shorter for chunkier. Enjoy on crostini with the wine you’ve cooked with.


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Chanterelle Mushroom Pate. 

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