Almond Mushroom Pate (2) Collection
almond mushroom pate 
almond mushroom pate 
almond mushroom pate: 
2 Tbsp  margarine
1 small  onion, chopped
1 clove  garlic, minced
1-1/2 cup  sliced mushrooms
1/2 tsp  tarragon
1 cup  blanched whole almonds
1 Tbsp  lemon juice
2 tsp  soy sauce
1 dash  white pepper
2 Tbsp  cream cheese, optional *
* 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. 
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. 
makes 1+1/2 cups. 
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. 
variations: - substitute other vegetables for the mushrooms (maybe 
broccoli.) - substitute 1/2 t 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. 
almond mushroom pate: 
1/2 small  onion, quartered
1 small  clove garlic
1/2 lb.  fresh mushrooms, halved
2 Tbsp  butter
1/4 tsp  salt
1/8 tsp  tarragon, crushed
dash  white pepper
10 oz.  blanched whole almonds, toasted
1 Tbsp  dry sherry
1 Tbsp  heavy cream
in food processor with metal blade, process onion and garlic with on-off 
bursts until coarsely chopped; set aside. process mushrooms with on-off 
bursts until coarsely chopped. melt butter in medium skillet; add onion, 
garlic, mushrooms, salt, tarragon, and pepper. cook, stirring 
occasionally, until most liquid has evaporated. reserve 2/3 cup almonds 
for garnish. process remaining almonds until coarsely chopped. reserve 2 
tablespoons. process remaining almonds to form a paste. add mushroom 
mixture, sherry and cream; process until smooth. add reserved 2 
tablespoons chopped almonds; process with on-off bursts. cover and chill. 
mound pate on serving plate. garnish with reserved 2/3 cup almonds. [press 
whole almonds onto surface of mound so that they are in a vertical 
position. mound surface should be more or less entirely covered with 
upright almonds]. 
makes about 1+1/2 cups. 
macleod mushrooms: 
(ID: 7088) Mirror: Sun, Jul 4, 2004

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