Mushroom Walnut Thyme Cheesecake Recipes

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MUSHROOM, WALNUT & THYME CHEESECAKE



Mushroom, Walnut & Thyme Cheesecake image

Serve this delightful and unusual savory cheesecake of mushroom and thyme as a festive first course. -Erika Szymanski, Pullman, Washington

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 24 servings.

Number Of Ingredients 14

1 cup dry bread crumbs
1/4 cup butter, melted
FILLING:
1 tablespoon butter
1/2 pound baby portobello mushrooms, chopped
1 garlic clove, minced
1/3 cup chopped walnuts
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon white pepper
2 packages (8 ounces each) cream cheese, softened
1/2 cup plain Greek yogurt
2 large eggs, lightly beaten
Assorted crackers, baguette slices or sliced apples

Steps:

  • Preheat oven to 325°. In a small bowl, mix bread crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on baking sheet. Bake 15-17 minutes or until golden brown. Cool on a wire rack., In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in walnuts; cook until toasted. Stir in thyme, soy sauce and pepper. Remove from heat; cool completely., In a large bowl, beat cream cheese until smooth. Beat in yogurt. Add eggs; beat on low speed just until blended. Fold in mushroom mixture. Pour over crust. Return pan to baking sheet., Bake 25-30 minutes or until center of cheesecake is just set and top appears dull. Cool 10 minutes on a wire rack. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve with crackers.

Nutrition Facts : Calories 130 calories, Fat 11g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 123mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

EXOTIC MUSHROOM AND WALNUT PATE



Exotic Mushroom and Walnut Pate image

I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!

Provided by w

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 16

Number Of Ingredients 12

1 cup walnuts
½ cup minced shallots
½ cup unsalted butter
¼ pound shiitake mushrooms, chopped
¼ pound crimini mushrooms, chopped
¼ pound portobello mushrooms, chopped
1 tablespoon roasted garlic puree
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon white pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
  • In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
  • Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
  • Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g

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