The flavor of this meatless pate is surprisingly like that of the favored chicken liver mixture.
Good served with crisp crackers or bread as a spread or as a dip for raw vegetables.
Pate can be made several days ahead of time, covered and refrigerated.
Quick and tasty.
Makes 1 1/2 cups pate.
Hot and Cold Appetizers, Section 1, Card 50
Toasted Almond-Mushroom Pate
- 1 cup almonds toasted
- 1 clove garlic minced or pressed
- 1/2 cup fresh mushrooms chopped
- 3/4 cup butter divided
- 3/4 teaspoon salt
- 1/2 teaspoon thyme
- 1/8 teaspoon white pepper
- 1 tablespoon dry sherry or Madeira optional
- Green onions optional for garnish
Grind almonds or pulverize them in blender or food processor using steel blade. Reserve.
In wide frying pan, saute garlic and mushrooms in 1/4 cup butter over high heat until liquid evaporates. Add salt, thyme, pepper, and sherry. Simmer until mushrooms are dry.
Puree mushroom mixture in blender or food processor with half the almonds. Blend in remaining 2 tablespoons softened butter and fold in remaining almonds.
Turn into serving dish. Cover and chill for at least 30 minutes. Garnish with chopped green onions before serving.