Almond Mushroom Pate Recipes

VERMONT RECIPES MUSHROOM-ALMOND PATE

Steps:

• Heat the butter in a large pan. Saute the onion, garlic, mushrooms and thyme over medium-low heat.
• Place the toasted almonds in a food processor with the olive oil and process until smooth. Add the mushroom mixture, balsamic vinegar and salt and pepper. Process until the mixture becomes either a bit chunky or very smooth, depending on preference. Transfer to a serving bowl and refrigerate, covered, for several hours.
• Serve with light rye bread, crackers, grapes, pears and Brie cheese.

WILD MUSHROOM PATE

Steps:

• Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
• In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
• In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
• Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
• Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

ALMOND MUSHROOM PATE

Steps:

• In a large skillet, melt margarine.
• Add onion, garlic, and mushrooms.
• Saute until tender but not browned.
• Add tarragon, stir until it is softened.
• Pour mixture into a bowl of food processor.
• Add remaining ingredients.
• Process until mixture is smooth.
• Add cheese if you prefer a more spreadable consistency.
• Spoon into a serving bowl.
• Top with garnish of your choice.
• GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
• People who do not like ordinary pate seem to love this one.
• Vary the herbs and substitute the vegetables as you wish.
• Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.
• May be frozen.

MUSHROOM ALMOND PATE

Steps:

• Toast almonds and cool.
• Melt butter in a pan and add the other ingredients. Cook until mushrooms are soft.
• Reserving 2 T of almonds, blend the rest, adding olive oil as they blend. Stop when creamy and smooth.
• Add mushroom mix and blend.
• Place in serving bowl.
• Chop the 2 T of reserved almonds and put on top of the pate for serving.

MUSHROOM ALMOND PATE

Steps:

• Process garlic in food processor. Add the onion and process until the onion is chopped. Set this mixture aside. Coarsely chop the mushrooms in the food processor. In a frying pan, melt the butter, then add the garlic-onion mixture, mushrooms, salt, thyme, and pepper. Cook until the liquid has evaporated. Set aside. Process the almonds until coarsely chopped. Remove 2 tablespoons of almonds and set aside. Continue processing the rest, while pouring the oil down the tube until the mixture is creamy. Add the mushroom mixture and continue to process until the pate is smooth. Add the reserved nuts and blend with 2 on-off bursts. Cover and chill.

ALMOND MUSHROOM PATE

Steps:

• or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Sauté until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1½ cups. VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute ½ teaspoon fennel for the tarragon and 1 cup whole pecans for the almonds ~ vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.