Mushroom Almond pate


2 cups


1 clove garlic 1 small onion, cut into chunks ¾ lb. mushrooms ¼ cup butter or margarine ¾ cup salt ½ teaspoon. thyme ⅛ teaspoon. white pepper 2 teaspoon. oil 1 cup slivered almonds, toasted

Nutritional information

No nutrition information available


Process garlic in food processor. Add the onion and process until the onion is chopped. Set this mixture aside. Coarsely chop the mushrooms in the food processor. In a frying pan, melt the butter, then add the garlic-onion mixture, mushrooms, salt, thyme, and pepper. Cook until the liquid has evaporated. Set aside. Process the almonds until coarsely chopped. Remove 2 tablespoons of almonds and set aside. Continue processing the rest, while pouring the oil down the tube until the mixture is creamy. Add the mushroom mixture and continue to process until the pate is smooth. Add the reserved nuts and blend with 2 on-off bursts. Cover and chill.