How To make Almond Mushroom Pate
2 tb Margarine
Sm Onion, chopped (1/4 c) Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched Whole Almonds(6 oz)
1 tb Lemon juice
2 ts Soy Sauce
1 ds White Pepper
2 tb Cream Cheese, opt. *
* 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. 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. Makes 1 1/2 cups. 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. VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds ~ vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.
How To make Almond Mushroom Pate's Videos
Mushroom Pate (vegan style)
This succulent pate is a holiday favorite. Because it's so full of rich savory flavor, you'll have to convince dedicated vegetarians they aren't actually eating meat.
Indulge without over indulging.
How to make mushroom pate | How to cook absolutely everything | GoodtoKnow
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Ingredients:
250g Chestnut mushrooms, finely sliced
300g flat cap mushrooms, finely sliced
2 banana shallots, peeled and finely sliced
2 garlic cloves, finely grated
½ bunch thyme, plus an extra sprig for garnishing
50ml olive oil
100ml rice, soya or oat milk
25ml Madeira
1 teaspoon table salt
freshly milled black pepper
50g non dairy butter
For the Lapsang Souchong jelly:
1 tablespoon Lapsang Souchong tea
1/2 6.5g sachet Vege-Gel
25ml Madeira
3 teaspoons maple syrup
sourdough croutons, or crackers, to serve
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Earthy Mushroom Pâté with Fresh Herbs Recipe
Having a French-themed dinner party? Serve this vegetarian-friendly mushroom, almond, and herb spread, and guests will be clamoring for pieces of toast to enjoy with it.
#mushrooms #appetizer #recipes
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What's Cooking? Almond Pate
Chloe makes Almond Pate
Almond Mushroom
Mushroom and almond pate on toast
Almonds and mushrooms combine to make an easy meatless starter pate or party dip to serve with crispy crudites, fingers of toast or plain crackers.
Mushroom Spread a.k.a. Duxelles
Mushroom Spread a.k.a. Duxelles
for Mushroom Toast and Beyond!
For the Onions / Shallots:
1 yellow onion or 2 large shallots, diced
2 Tbsp olive oil or butter
Set a 10 inch skillet over medium heat. Add oil or butter, onions, and salt. Cook stirring occasionally until translucent and golden brown, but not crisp. You might need to reduce heat to medium-low towards the end of cooking. This will take about 15 minutes for onions, 10 minutes for shallots. If you want to see the details of this process, here is a video:
For Mushroom Duxelles:
2 Tbsp olive oil
1 Tbsp butter
4 large portobello mushrooms or a 1.5 Lb button mushrooms, diced
1/4 cup of dry white wine
Cooked onions (see above)
2 Tbsp heavy cream
2 Tbsp sour cream
Salt and black pepper to taste
Set a 12 inch skillet over high heat. Add oil and butter. When butter melts, add the mushrooms, salt, and wine. Cover immediately and cook until mushrooms release their liquid, about 5 minutes. Uncover and cook to evaporate all the liquid. Reduce heat to medium and cook until browned, stirring occasionally. Add the cooked onions and cream. Scrape up the brown bits and take off heat. Season with black pepper and cool until warm (or room temp). Puree in a food processor with 2 Tbsp sour cream until coarsely chopped. Taste and adjust for salt. Can be stored in the fridge for 5 days. Rewarm before using.
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