Almond Mushroom Pate Recipes

VERMONT RECIPES MUSHROOM-ALMOND PATE

Steps:

• Heat the butter in a large pan. Saute the onion, garlic, mushrooms and thyme over medium-low heat.
• Place the toasted almonds in a food processor with the olive oil and process until smooth. Add the mushroom mixture, balsamic vinegar and salt and pepper. Process until the mixture becomes either a bit chunky or very smooth, depending on preference. Transfer to a serving bowl and refrigerate, covered, for several hours.
• Serve with light rye bread, crackers, grapes, pears and Brie cheese.

ALMOND MUSHROOM PATE

Steps:

• 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.
• GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
• 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.

MUSHROOM ALMOND PATE

Steps:

• Toast almonds and cool.
• Melt butter in a pan and add the other ingredients. Cook until mushrooms are soft.
• Reserving 2 T of almonds, blend the rest, adding olive oil as they blend. Stop when creamy and smooth.
• Add mushroom mix and blend.
• Place in serving bowl.
• Chop the 2 T of reserved almonds and put on top of the pate for serving.

ALMOND MUSHROOM PATE

Steps:

• 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. Sauté 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 1½ cups. VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute ½ teaspoon 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.

CREAMY VEGAN MUSHROOM PâTé

Steps:

• Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
• Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
• To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
• To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.