Almond-Sherry Mushroom Pate Recipe
Ingredients:
- 1/2 small onion quartered
- 1 small clove garlic
- 1/2 pound fresh mushrooms halved
- 2 tbsp butter
- 1/4 tsp salt
- 1/8 tsp tarragon crushed
- 1 dash white pepper
- 10 ounces blanched whole almonds toasted
- 1 tbsp dry sherry
- 1 tbsp heavy cream
Directions:
- In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped.
- Melt butter in medium skillet, add onion, garlic, mushrooms, salt, tarragon, and pepper. Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tbsp.
- Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth. Add reserved 2 tbsp chopped almonds, process with on-off bursts. Cover and chill. Mound pate on serving plate. Garnish with reserved 2/3 cup almonds.