VERMONT RECIPES MUSHROOM-ALMOND PATE
Provided by Marialisa Calta
Categories easy, appetizer
Time 2h15m
Yield Three cups
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 292 milligrams, Sugar 5 grams, TransFat 0 grams
ALMOND MUSHROOM PATE
Make and share this Almond Mushroom Pate recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 25m
Yield 1 1/2 cs.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 799.2, Fat 70.8, SaturatedFat 10.7, Cholesterol 21.3, Sodium 999, Carbohydrate 27.8, Fiber 12.4, Sugar 8.1, Protein 25.7
MUSHROOM AND NUT PATE
Steps:
- Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
- Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
- In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
- Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
- In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
- Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.
MUSHROOM ALMOND PATE
Categories Appetizers Sides Breakfast Breakfast Breakfast Sauces and Dressings
Number Of Ingredients 1
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.
MUSHROOM ALMOND PATE
Steps:
- Spread almonds in a shallow pan and toast in a 350℉ (180℃) oven for 8 minutes or until lightly browned Melt butter in a large frying pan over medium high heat. Add onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, until onion is soft and most of the pan juices have evaporated. In a food processor or blender, whirl almonds to form a paste, With motor tunning, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Chill until set.
Nutrition Facts :
MUSHROOM ALMOND PATE
Delicious pate for vegetarians. I use the toaster oven to toast the almonds. Set the rack low and the toast setting to light.
Provided by alvinakatz
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 343.8, Fat 31.9, SaturatedFat 9.3, Cholesterol 30.5, Sodium 106.9, Carbohydrate 10.6, Fiber 4.5, Sugar 3.5, Protein 8.7
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