Almond Mushroom Pate
A appetizer recipe for Almond Mushroom Pate, made with whole almonds,
sliced mushrooms, and more and served as an almond mushroom pate
- 1 c Blanched Whole Almonds
- 1 1/2 c Sliced Mushrooms
- 2 tb
- 1 sm Onion, Chopped
- 1 Clove Garlic, Minced
- 1/2 ts
- 1 tb Lemon Juice
- 2 ts Soy Sauce
- 1 ds White Pepper
tb Cream Cheese
- In a large skillet, melt margarine. Add onion, garlic, and mushrooms.
Sauté until tender but not browned. Add tarragon, stir until it is
- Pour mixture into a bowl of food processor. Add
remaining ingredients. Process until mixture is smooth. Add cheese if
you prefer a more spread-able consistency.
- Spoon into a serving
bowl. Top with garnish of your choice. Makes 1 1/2 cups.
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.
Substitute other vegetables for the mushrooms (maybe broccoli.)
Substitute 1/2 tsp fennel for the tarragon and 1 cup whole pecans for
Vary the flavor by using other seasonings such as
basil, oregano, dill weed, curry powder, or nutmeg.
This recipe for Almond Mushroom Pate is from our appetizer recipes