Mushroom and Walnut Pâté

Sherried Walnut Mushroom Paté

This recipe comes to us from our friends at the California Walnut Board.

We love mushrooms and walnuts. The flavors are great together. We think this recipe is best suited for our Maitake Frondosa or Trumpet Royale varieties and suggest pulsing the mushrooms in  a food processor before microwaving according to the recipe below.



  • 2 tablespoons chopped shallots
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 tablespoons plain yogurt
  • 3 tablespoons dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1 cup mushrooms, finely chopped (pulse in food processor)
  • 3/4 cup finely chopped California walnuts
  • 2 tablespoons chopped chives


  1. Microwave shallots and butter in 1-quart casserole on high for 2 minutes.
  2. Add flour; stir to make smooth paste.
  3. Stir in all remaining ingredients except walnuts and chives.
  4. Microwave on high, uncovered, 5-6 minutes, until mushrooms become shiny and limp.
  5. Fold in walnuts and chives.
  6. Pack into crock or bowl and chill.
  7. Serve pate with crackers, sliced baguette, or thin slices of raw pear or apple.

Trumpet Royale Sashimi


  • 4 cups boiling water
  • 2 Tablespoon Kosher salt
  • 1 lb. Trumpet Royale mushrooms
  • 1 T freshly squeezed lemon juice
  • Soy sauce
  • Wasabi (Japanese horseradish powder)


  1. Bring salt water to a boil. (You can blanch one mushroom and slice it up to taste test the salt level and then adjust the salt to your preference.)
  2. Blanch the Trumpet Royale mushrooms whole in boiling salt water for about 3-5 minutes or until the mushrooms start to become tender. You can also slice up the mushrooms as described below before blanching for a faster cooking time but you won’t be able to arrange the mushrooms as nicely as when you blanch the mushrooms whole(and keep each sliced mushroom together). I use medium size mushrooms but you can use large mushrooms as well by simply slicing the stem in half and then slicing as listed below.
  3. Slice the mushrooms in half lengthwise then lay the mushrooms on the flat side and slice in ¼” thick lengthwise slices. I use a sharp fish filet knife and slice from the cap down.
  4. Squeeze fresh lemon or lime juice over the sliced mushrooms.
  5. Mix wasabi and soy sauce as the dipping sauce.

Side Note:

If you have available a really good ponzu sauce, made with one of the Japanese citrus like yuzu or sudachi, substitute that for the lemon juice.

Clamshell (honshimeji) Salsa




  • 8 oz. Alba Clamshell™ or Brown Clamshell™ mushrooms or a mix of both
  • ¼ cup diced red onion
  • 1 small tomato, seeded and chopped
  • 2 tsp. seasoned rice vinegar
  • 2 tsp wine vinegar
  • 1/8 tsp. kosher salt
  • 2 Tablespoons chopped cilantro
  • 1 jalapeño pepper, minced


  1. Arrange the Clamshell™ mushrooms on a lightly greased baking sheet.  Sprinkle with salt and roast at 375 degrees for about 10 minutes until the mushrooms are cooked.  Cool to room temperature.
  2. Chop mushrooms in pieces, small or large depending on your vision.  Combine the other seven ingredients and mix in the Clamshell™ mushrooms.  Chill for at least an hour before serving. (To prepare the jalapeño remove all seeds and membrane, then mince. Wear gloves or wash hands thoroughly after chopping.)

Alba Clamshell™ Mushrooms Calamari Style

Alba Clamshell


  • 1 quart lightly salted boiling water
  • 2 cups (about 1/2 pound) Alba Clamshell™ mushrooms
  • 3 Tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup red bell pepper, diced finely
  • 2 Tablespoons lemon juice
  • 1 1/2 teaspoons fresh thyme leaf, or 1/2 teaspoon dried thyme
  • 1/4 cup red onion, diced
  • salt and pepper to taste


  1. Blanch mushrooms in salted water for three minutes. Drain, shake off excess water and set aside.
  2. Heat the olive oil in a broad skillet over medium flame, sauté the garlic, mushrooms and red bell pepper for three or four minutes. While still warm add the lemon juice, thyme and red onion. Season to taste with salt and pepper. May be served warm or cold as an appetizer or on top of grilled fish.

Side Note

The pearly white color and mild shellfish character of the Alba Clamshell makes this the perfect mushroom to use to make vegetarian calamari.