| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 18g | 4g | 18g |
| sugars | fibre | protein | salt |
| 3g | 2g | 6g | 0.6g |
Why I Love Spanish Tostas de paté de champiñones y nueces
I absolutely adore the recipe for Tostas de paté de champiñones y nueces. There’s something so magical about the way this Spanish dish manages to feel both sophisticated and comfortingly rustic at the same time. The combination of finely chopped mushrooms and walnuts creates an earthy depth of flavor that’s simply irresistible, and the touch of heavy cream adds a luscious, velvety texture that’s perfect for spreading on a slice of toasted rustic bread.
A Fusion of Influences
When I first stumbled upon this recipe, I was instantly reminded of the earthy aromas that often wafted through my childhood home in California, but with a twist that only Mediterranean cuisine can provide. It’s these kinds of dishes that truly resonate with me, blending the best of both worlds in a way that feels familiar yet excitingly new. The use of olive oil and fresh thyme brings a fragrant, herbaceous quality that beautifully complements the rich, toasted walnuts and savory mushrooms.
A Personal Connection
My husband Faisal and our two sons share my love for flavorful foods, and this dish has become a family favorite. On chillier evenings, you’ll often find us gathered around the kitchen island, spreading this delicious mushroom-walnut paté over warm, toasted bread, and enjoying it alongside a robust red wine. The recipe also pairs excellently with other tapas dishes like pimientos de padrón or Spanish omelette, creating a joyful, tapas-style meal that transports us straight to the heart of Spain.
Inspiration and Variations
One chef who often inspires me is José Pizarro, known for his vibrant take on traditional Spanish recipes. Tapping into his philosophy of using fresh, high-quality ingredients made a world of difference in perfecting my Tostas de paté de champiñones y nueces. While my version remains true to the classic approach, I’ve been known to experiment by adding a splash of truffle oil for an indulgent twist or substituting hazelnuts for walnuts for a slightly sweeter nuance.
If you’re looking for a dish that’s equally at home at a sophisticated dinner party or a laid-back family meal, this is it. Its versatility and rich flavors make the Tostas de paté de champiñones y nueces an enduring favorite in our household. Trust me, one bite and you’ll understand why we love it so much.
What You’ll Need
- 1 lb mushrooms, finely chopped
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup walnuts, finely chopped
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1 tbsp fresh thyme leaves, chopped
- Salt and black pepper to taste
- 6 slices of rustic bread
- Extra virgin olive oil for drizzling
- Fresh parsley, chopped (for garnish)
Method
Step One
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes.
Step Two
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Step Three
Stir in the finely chopped mushrooms and cook for about 10 minutes, or until the mushrooms release their moisture and begin to brown.
Step Four
Add the finely chopped walnuts and cook for an additional 2-3 minutes, stirring frequently.
Step Five
Pour in the dry white wine and let it simmer until the liquid has evaporated, about 3-4 minutes.
Step Six
Lower the heat and stir in the heavy cream and chopped fresh thyme. Cook for another 2-3 minutes until the mixture thickens slightly. Season with salt and black pepper to taste.
Step Seven
While the mushroom mixture is cooking, toast the rustic bread slices until they are golden brown.
Step Eight
Spread the mushroom and walnut pâté generously over the toasted bread slices.
Step Nine
Drizzle each toast with a little extra virgin olive oil and garnish with chopped fresh parsley.
Step Ten
Serve the tostas de paté de champiñones y nueces warm or at room temperature. Enjoy!
