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
Ingredients
- 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
Instructions
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Grind almonds or pulverize them in blender or food processor using steel blade. Reserve.
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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.
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Puree mushroom mixture in blender or food processor with half the almonds. Blend in remaining 2 tablespoons softened butter and fold in remaining almonds.
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Turn into serving dish. Cover and chill for at least 30 minutes. Garnish with chopped green onions before serving.
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