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Mushroom Almond Puree

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  Blanched almonds 3⁄4 Cup (12 tbs), slivered
  Onion 1 Small, minced
  Olive oil 1⁄2 Tablespoon
  Mushrooms 1 Pound, minced
  Tamari/Soya sauce 2 Teaspoon
  Minced tarragon/1/2 teaspoon dried tarragon 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Egg 1
  Cherry tomatoes 2 , seeded and cut into thin strips (For Garnishing)
  Scallion tops 3 , cut into thin strips (For Garnishing)

Place the almonds in a medium-size iron skillet.
Set over low to medium heat and cook, stirring frequently, until the almonds are golden brown.
Place the almonds in a blender or food processor and process with short bursts on high speed until the nuts are ground.
Place the onions in a medium-size skillet with the oil and set over medium heat.
Cook, stirring frequently, until the onions are translucent.
Add the mushrooms, tamari, and tarragon.
When the mushrooms have released most of their liquid and most of the liquid has evaporated, add the garlic by pushing it through a garlic press into the skillet.
Cook, stirring, until all of the liquid has evaporated from the pan, about 1 to 2 minutes.
Stir the mushroom mixture into the ground almonds in the blender, then stir in the egg.
Blend, scraping down the sides as necessary, on low to medium speed until all of the ingredients are combined but the mixture is still a little coarse.
Pack the spread into a small crock and chill.
Decorate the top with a design of cherry tomato and scallion strips, if desired.

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Mushroom Almond Puree Recipe