|
| Toasted Almond Mushroom Pate
1 cup of toasted almonds
1 clove garlic, minced or pressed
3/4 pound of fresh mushrooms, chopped
1/4 cup of butter or margarine
1/2 teaspoon of salt
1/2 teaspoon of dried thyme leaves
1/8 teaspoon of ground white pepper
1 tablespoon of dry sherry or Madeira (optional)
2 tablespoons of soft butter, margarine or salad oil
Sliced green onions
|
|
Grind the almonds or pulverize them in blender or food processor using steel blade. Reserve. In wide frying pan, sauté 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 the 2 tablespoons butter and fold in remaining almonds. Turn into serving dish. Cover and chill for at least 30 minutes to blend flavors. Garnish with chopped green onions before serving. |
|