A Whirlwind October and a Comforting Mushroom Pâté Recipe

 

October has been a rollercoaster. It started with a health scare that, thankfully, turned out to be nothing serious, but it left me shaken for a week. Just as I thought I could relax until Thanksgiving, life threw another curveball. On Saturday, October 18, a fierce storm swept through our area—lightning, thunder, and much-needed rain after a parched fall, the driest since 1857. But with the storm came trouble: lightning struck my son and daughter-in-law’s home, sparking a fire. By evening, the fire was out, my daughter-in-law was treated for smoke inhalation, and they, along with their three cats, moved into my place.

My cat, Stanley, isn’t exactly a social butterfly, and I’ll admit I share his introverted tendencies. Having a full house has been an adjustment, but it’s also brought unexpected joys. One big plus? I love cooking for others, and my son and daughter-in-law are always up for trying new dishes. It’s been a chance to dive into recipes I’ve been itching to make, like Jamie Oliver’s mushroom pâté. We tried it as an appetizer before a roast beef dinner, paired with crudités for dipping. It was a hit—rich, earthy, and perfect for sharing. Jamie suggests using it as a sauce for spinach ravioli, and that idea has me hooked. I’ll definitely be making it again.

Jamie Oliver's Mushroom Pâté

2 T. butter

1 lb. mushrooms, finely chopped

2 cloves garlic, minced

1 small Melissa’s shallot, finely diced

1 T. balsamic vinegar

    1 t. fresh thyme (or ½ t. dried thyme)

½ t. salt (adjust to taste)

¼ t. black pepper

¼ c. heavy cream

1 T. olive oil

1 T. lemon juice

1 t. Dijon mustard

½ c. walnuts, toasted and roughly chopped

Heat butter in a skillet over medium heat. Add shallots and garlic, cooking until fragrant, about 1 minute.   

Add mushrooms, salt, pepper, and thyme. Sauté for 10-12 minutes, stirring occasionally, until mushrooms release their liquid and turn golden brown.

 Pour in balsamic vinegar, scraping up browned bits. Cook for 2 more minutes.

 Transfer mixture to a food processor. Add cream, olive oil, lemon juice, mustard, and walnuts. Pulse until creamy and spreadable.

 Adjust seasoning if needed. If too thick, add a splash of water or cream.

 Transfer to a bowl, cover, and refrigerate for at least 1 hour to let flavors meld. Serve with crackers, toasted bread, or as a sauce for mushroom ravioli.

This pâté is a keeper—versatile, flavorful, and a reminder that even in tough times, good food brings people together. Here’s to finding comfort in the kitchen and making the best of unexpected moments. 

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