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Mushroom Almond Pate

Chef.Foodie's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Restriction: 
Vegetarian
Ingredient: 
Almond

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