The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307

Lyndey Milan’s Mushroom Pâté

Preparation time
15 Minutes
Cooking time
15 Minutes


85g butter

2 medium (100g) eshallots, finely chopped

2 cloves garlic, finely chopped

500g mixed mushrooms, thickly sliced,
e.g. caps, Portobello, shiitake

14 sprigs thyme

Salt and freshly ground black pepper

¼ cup (60ml) dry sherry, Malmsey or port

2 tsp (10ml) extra virgin olive oil

8 small button mushrooms, cut into quarters

2/3 cup (70g) walnuts, toasted

1/3 cup chopped fresh Italian parsley

Melba toast, crusty bread to serve


1. Place large frying pan over medium heat; melt half the butter then cook eshallots and garlic until translucent. Add remaining butter and when melted, the mushrooms, half the thyme, salt and pepper and cook, stirring frequently until most of the liquid has evaporated. Add sherry or Malmsey and cook again until evaporated. Remove to a bowl.

2. Wipe out pan with paper towel. Return to heat and add olive oil, then cook button mushrooms briefly until just golden. Remove to paper towel to drain.

3. Process toasted walnuts in a blender or food processor until evenly chopped. Add mushroom mixture and parsley and process briefly so it is still textured. Check seasoning.

4. Pack mixture into well-oiled ramekins or bowl. Press sliced button mushrooms into the top. Cover with plastic wrap, and refrigerate for a few hours or overnight.

5. Garnish with extra thyme sprigs and walnuts. Serve with Melba toast or crusty bread.

Preparation time
15 Minutes
Cooking time
15 Minutes

Wine match

Willunga 100 Grenache 2015
in any 12
in any 6
Price | options
in any 12 bottles


You might also like

Impress with: Giovanni Pilu
Words by Mark Hughes on 1 Jul 2015
Sardinian-born chef Giovanni Pilu speaks proudly of 17 years of restauranting in Sydney. He has had great success, starting with Cala Luna at The Spit and now at one of the most beautiful venues in Australia, Pilu at Freshwater, on Sydney’s northern beaches. But more than that, he has personally educated Australians about the unique cuisine of Sardinia, and how it fits into the deliciously varied world of Italian food. “When I first came here Sardinian food was very unknown to Sydneysiders,” says Giovanni. “So when I started my first restaurant and cooked Sardinian food it was quite challenging. People had never seen it before, so to get them to trust what we did wasn’t easy. But they really enjoyed it. Now, people are demanding it, so it has turned a bit.” While there are major differences in food across the regions of Italy, the cuisine of Sardinia is perhaps the most distinct. “It is very different from say Lombardy, Lazio or Tuscany, where things can be similar because they are all attached to one another,” says Giovanni. “Being an island that was invaded by so many different cultures throughout history has resulted in a crazy diversity of food and culture and created a cuisine that is very unique.” At the heart of Sardinian food is seafood, game and pecorino (cheese). “If people say pecorino, they know it is from Sardinia. It is a big part of our menu at Pilu, to the point that our cheese plate is only made up of pecorino.” Watch our interview with Giovanni Pilu below: Check out the recipe for Giovanni's beautifully simple Pecorino broth with pumpkin & chestnuts as well as his delicious recipe for Malloreddus with chickpeas, vongole, chilli and parsley .
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories