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Mushroom Almond Pate

Chef.Foodie's picture
  Slivered almonds 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Onion 1 Small
  Mushrooms 3⁄4 Pound
  Butter 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Thyme leaves 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Salad oil 2 Tablespoon

Toast almonds in a wide frying pan over medium-low heat, stirring frequently, until lightly browned; turn out of pan and cool.
Using metal blade, process garlic until chopped.
Cut onion in chunks, add to garlic, and process with on-off bursts until onion is chopped; set aside.
Break mushrooms in half if large, drop in processor bowl, and process with on-off bursts until coarsely chopped.
Melt butter in frying pan over medium-high heat.
Add garlic, onion, mushrooms, salt, thyme, and pepper.
Cook, stirring occasionally, until most liquid has evaporated.
Process almonds until coarsely chopped.
Remove 2 tablespoons nuts and set aside.
Process remaining nuts to form a paste.
Pour oil down feed tube and process until creamy.
Add mushroom mixture and process until pate is smooth.
Add reserved nuts and blend with 2 on-off bursts.
Cover and chill if made ahead.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1425 Calories from Fat 1124

% Daily Value*

Total Fat 130 g200.6%

Saturated Fat 34.5 g172.6%

Trans Fat 0.5 g

Cholesterol 121 mg40.3%

Sodium 1483.7 mg61.8%

Total Carbohydrates 49 g16.3%

Dietary Fiber 19.3 g77.2%

Sugars 15.1 g

Protein 36 g71.6%

Vitamin A 30.6% Vitamin C 36.6%

Calcium 35.9% Iron 36.7%

*Based on a 2000 Calorie diet

Mushroom Almond Pate Recipe