Naomi Pomeroy's Hazelnut and Wild Mushroom Pâté | TASTE

Ingredients

• 1 lb wild mushrooms, such as chanterelles or porcini
• ⅓ c hazelnuts
• 9 tbsp butter
• 1 c finely minced shallot
• 2 tsp garlic paste
• 1¼ tsp salt
• 1 tbsp dry Marsala
• 1 tbsp tawny port
• 1 tsp aged sherry vinegar
• 1¾ tsp 10-year aged balsamic vinegar
• pinch cayenne pepper
• pinch freshly grated nutmeg
• ¼ tsp lemon zest