Almond Mushroom Pate Recipes

Steps:

• 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.
• GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
• 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.

Steps:

• Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
• Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
• In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
• Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
• In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
• Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.

Steps:

• Toast almonds and cool.
• Melt butter in a pan and add the other ingredients. Cook until mushrooms are soft.
• Reserving 2 T of almonds, blend the rest, adding olive oil as they blend. Stop when creamy and smooth.
• Add mushroom mix and blend.
• Place in serving bowl.
• Chop the 2 T of reserved almonds and put on top of the pate for serving.