Mushroom Almond Pate
Yield
6 servingsPrep
10 minCook
20 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
almonds
slivered |
*
|
| ¼ | cup |
butter
|
|
| 1 | small |
onions
chopped |
|
| 1 | clove |
garlic
minced or pressed |
|
| ¾ | pound |
mushrooms
sliced |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
thyme
|
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
almonds
slivered |
*
|
| 59 | ml |
butter
|
|
| 1 | small |
onions
chopped |
|
| 1 | clove |
garlic
minced or pressed |
|
| 340.2 | g |
mushrooms
sliced |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
thyme
|
*
|
| 0.6 | ml |
black pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Spread almonds in a shallow pan and toast in a 350℉ (180℃) 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.
