Directions

1. Grind the allspice berries and cloves to a powder using a mortar and pestle or spice grinder. Set aside.
2. Put the oil and shallots into a large skillet set over medium-high heat. Sprinkle with a pinch of salt and sauté, stirring occasionally, until the shallots are tender and translucent. Add the garlic and cook until fragrant, about a minute longer.

3. Add the mushrooms to the pan, followed by the butter. Cook, stirring occasionally, until the mushrooms release their juices. Sprinkle the Filipino Adobo over the mushrooms, then add the tarragon and thyme, crumbling them between your fingers. Add half the ground allspice-clove powder, several grinds of black pepper, and a big pinch of salt. Cook until the mushrooms are very tender, browned, and glazed-looking.

4. Add the mezcal and stir to scrape up any browned bits stuck to the bottom of the skillet. Cook until the mezcal has evaporated, about 2 minutes. Remove the pan from the heat and stir in the lemon juice. Taste and add more salt if needed.
5. Transfer the mushroom mixture to the bowl of a food processor fitted with the metal chopping blade. Let the mushrooms cool for 5-10 minutes.
6. Pulse a few times until the mushrooms are ‘minced.’ Add the cream cheese in chunks and another big pinch of the allspice-clove powder, then process until the mixture is smooth. Taste and add more salt, black pepper, or lemon juice as needed.

7. Transfer the pâté to a lidded container. Cover and chill for at least two hours so the flavors can meld and the pâté can firm up.