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Almond mushroom pate
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| Artist: |
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| Categories: |
Appetizers, Asian, Chinese, Ethnic, Terrines / Mousses & Pates, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Margarine | | 1
| x | Sm onion, chopped (?c) | | 1
| x | Clove garlic, minced | | 1 1/2
| cup | Sliced mushrooms (4 oz) | | 1/2
| tsp | Tarragon | | 1
| cup | Blanched whole almonds(6 oz) | | 1
| tbsp | Lemon juice | | 2
| tsp | Soy sauce | | 1
| dash | White pepper | | 2
| tbsp | Cream cheese, opt. * |
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Procedures:
| 1 | * 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. | | 2 | Add onion, garlic, and mushrooms. | | 3 | Saute until tender but not browned. | | 4 | Add tarragon, stir until it is softened. | | 5 | Pour mixture into a bowl of food processor. | | 6 | Add remaining ingredients. | | 7 | Process until mixture is smooth. | | 8 | Add cheese if you prefer a more spreadable consistency. | | 9 | Spoon into a serving bowl. | | 10 | Top with garnish of your choice. | | 11 | Makes 1 ?cups. | | 12 | People who do not like ordinary pate seem to love this one. | | 13 | Vary the herbs and substitute the vegetables as you wish. | | 14 | Serve with water crackers, thick slices of crusty french bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. | | 15 | May be frozen. | | 16 | Variations: - substitute other vegetables for the mushrooms (maybe broccoli). | | 17 | - substitute ?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 |
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