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ALMOND MUSHROOM PATE




Source of Recipe


Roberta


List of Ingredients




1/2 SMALL ONION, QUARTERED
1 LARGE CLOVE GARLIC
1/2 POUND FRESH MUSHROOMS, HALVED
2 TABLESPOONS BUTTER
1/4 TEASPOON SALT
1/8 TEASPOON TARRAGON, CRUSHED
DASH WHITE PEPPER
10 OZ. BLANCHED WHOLE ALMONDS, TOASTED
1 TABLESPOON DRY SHERRY
1 TABLESPOON HEAVY CREAM




Recipe



IN FOOD PROCESSOR, PROCESS ONION AND GARLIC WITH ON-OFF BURSTS UNTIL COARSELY CHOPPED. SET ASIDE.


PROCESS MUSHROOMS WITH ON-OFF BURSTS UNTIL COARSELY CHOPPED.


MELT BUTTER IN MEDIUM SKILLET. ADD ONION, GARLIC, MUSHROOMS, SALT, TARRAGON AND PEPPER. COOK, STIRRING OCCASIONALLY, UNTIL MOST LIQUID HAS EVAPORATED.


RESERVE 2/3 CUP ALMONDS TO GARNISH. PROCESS REMAINING ALMONDS UNTIL COARSELY CHOPPED. RESERVE 2 TBSP.


PROCESS REMAINING ALMONDS TO FORM A PASTE. ADD MUSHROOM MIXTURE, SHERRY AND CREAM. PROCESS UNTIL SMOOTH. ADD RESERVED 2 TBSP CHOPPED ALMONDS. PROCESS WITH ON-OFF BURSTS. COVER AND CHILL.


MOUND PATE ON SERVING PLATE. GARNISH WITH RESERVED 2/3 CUP ALMONDS.


MAKES ABOUT 1-1/2 CUPS