How To make Mushroom Almond Pate
1 c Slivered almonds
1/4 c Butter
1 sm Onion, chopped
1 Clove garlic, minced or
-pressed 3/4 lb Mushrooms, sliced
3/4 ts Salt
1/2 ts Thyme
1/8 ts Pepper
2 tb Oil
Mushroom Almond Pate Spread almonds in a shallow pan and toast in a 350 degree oven for 8 minutes or until lightly browned Melt butter in a large frying pan over medium high heat. Add onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, until onion is soft and most of the pan juices have evaporated. In a food processor or blender, whirl almonds to form a paste, With motor tunning, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Chill until set. I used walnuts, because I had them on hand, and this turned out fine. I served it alongside thinly sliced toasted rounds of italian bread. Yum. Next to that, I had a wedge of brie surrounded by bite-sized hunks of carrots (cutting veggies to bite size saves the worry some people have about others who dip, bite, then stick something bitten back into the dip. . .) and a dip I make for veggies that is yummy, but not for the faint of heart. Spicy Yogurt Dip 1 c nonfat yogurt 1 1/2 Tbsp apricot honey (or 1 Tbsp honey plus 1/2 Tbsp
apricot preserves) 1 tsp curry powder 1/2 tsp cayenne pepper Mix all ingredients together and let sit for at least an hour. The flavor intensifies, but you may want to add curry and/or cayenne later. This tastes sweet, and you don't realize it's hot until it's too late.
How To make Mushroom Almond Pate's Videos
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.
How to poach eggs:
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Vegan walnut pate recipe - super easy and delicious
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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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Home-made mushroom pâté made in Thermomix
Beautiful rich mushroom pâté presents perfectly on a cheese board! This recipe makes plenty and you can freeze some for later use.
Contact me from anywhere in Australia for a free cooking demo(in person or online) to see Thermomix in action????
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4 Ingredient Mushroom & Walnut Pate - Vegan Food UK
Chilled mushroom & walnut pate is gluten-free and simple to make. With just four ingredients and it's ultra fancy but low cost. Serve it chilled on toast or with crackers and enjoy the finer things in life.
Full Recipe here:
Vegan Hazelnut, Mushroom & Tofu Pate
A Pate is traditionally made of meat or seafood, I really wanted to do a Vegan one that not only tasted good but also provided a range of nutrients for the body.
This can be spread on a piece of bread, on crackers, or eating with crudites. It packs in so much plant protein and makes for an excellent breakfast or 4pm snack option.
If you like to switch up your 4pm snack to something savoury, this one is for you. You can replace hazelnuts with almonds or walnuts as well.
When you decide to make it please tag me on @raveenataurani on Instagram with the #CookWithRaveena
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