Mushroom Almond Pt 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.

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.

CREAMY MUSHROOM AND ALMOND PASTA

Steps:

• Cook the pasta in salted water according to package directions (about 8 minutes).
• While the pasta cooks, saute mushrooms in olive oil until lightly browned.
• Add the sage leaves, almonds and garlic and cook about 2 minutes.
• Add sherry, stock, cream, salt and pepper.
• Cook 3-4 minutes until slightly thickened.
• Add the cooked, drained pasta to the pan. Mix together, cover with shredded Parmesan and serve.

MUSHROOM ALMOND CHICKEN

Steps:

• In a skillet, saute mushrooms and garlic in butter; set aside. Combine lemon and cayenne peppers; sprinkle over the chicken and let stand for 10 minutes. In a shallow bowl, combine eggs, buttermilk and salt. In another bowl, mix the bread crumbs, almonds, basil and oregano. Dip chicken in buttermilk mixture, then in crumb mixture, coating well. Place in a 13-in. x 9-in. x 2-in. baking pan; sprinkle with mushroom mixture. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 20 minutes longer. If desired, sprinkle with cheese and let stand for 5 minutes.