Wild Mushroom & Pistachio Pate

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


3 tablespoons butter
6 ounces Black Trumpet mushrooms, cleaned and roughly chopped
6 ounces Golden Chanterelle mushrooms, cleaned and roughly chopped
6 ounces Yellowfoot Chanterelle mushroom, cleaned and roughly chopped
¼ cup celery, diced fine
¼ cup shallot, diced fine
¼ cup carrot, diced fine
½ teaspoon minced garlic
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ cup cognac
½ cup sherry
½ cup pistachios, toasted
2 tablespoons parsley, chopped fine
about a cup creme fraiche
Kosher salt and black pepper to taste


In a large skillet over medium high heat, melt butter and add mushrooms. Cook mushrooms until they release their liquids and become browned, about 10 minutes. Add celery, shallots, carrot, garlic, nutmeg and allspice. Lower heat and cook until celery and shallots are soft, 5-7 minutes. Add cognac and sherry and cook until liquid is almost evaporated. Transfer mixture to a food processor. Add pistachios, blend until smooth. Fold in creme fraiche and parsley, combining well. Place mixture in a ramekin and allow to set overnight.


Suggested Pairing: