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Mushroom Almond Pate Recipe
|Slivered almonds||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Butter||1⁄4 Cup (4 tbs)|
|Thyme leaves||1⁄2 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Salad oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1425 Calories from Fat 1124
% Daily Value*
Total Fat 130 g200.6%
Saturated Fat 34.5 g172.6%
Trans Fat 0.5 g
Cholesterol 121 mg
Sodium 1483.7 mg61.8%
Total Carbohydrates 49 g16.3%
Dietary Fiber 19.3 g77.2%
Sugars 15.1 g
Protein 36 g71.6%
Vitamin A 30.6% Vitamin C 36.6%
Calcium 35.9% Iron 36.7%
*Based on a 2000 Calorie diet
Using metal blade, process garlic until chopped.
Cut onion in chunks, add to garlic, and process with on-off bursts until onion is chopped; set aside.
Break mushrooms in half if large, drop in processor bowl, and process with on-off bursts until coarsely chopped.
Melt butter in frying pan over medium-high heat.
Add garlic, onion, mushrooms, salt, thyme, and pepper.
Cook, stirring occasionally, until most liquid has evaporated.
Process almonds until coarsely chopped.
Remove 2 tablespoons nuts and set aside.
Process remaining nuts to form a paste.
Pour oil down feed tube and process until creamy.
Add mushroom mixture and process until pate is smooth.
Add reserved nuts and blend with 2 on-off bursts.
Cover and chill if made ahead.