Mushroom Almond Puree Recipe
This Mushroom Almond Puree recipe is good enough to surprise your family in a pleasant way. Mushroom Almond Puree gets its taste from Vegetable. Try this Mushroom Almond Puree recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
3/4 cup blanched, slivered almonds
1 small onion, minced
1/2 tablespoon olive oil
1 pound mushrooms, minced
2 teaspoons tamari or soy sauce
1 teaspoon minced fresh tarragon or 1/2 teaspoon dried tarragon
1 clove garlic
1 egg
Cherry tomatoes, seeded and cut into thin strips (garnish)
Scallion tops cut into thin strips (garnish)
Directions
Place the almonds in a medium-size iron skillet.
Set over low to medium heat and cook, stirring frequently, until the almonds are golden brown.
Place the almonds in a blender or food processor and process with short bursts on high speed until the nuts are ground.
Place the onions in a medium-size skillet with the oil and set over medium heat.
Cook, stirring frequently, until the onions are translucent.
Add the mushrooms, tamari, and tarragon.
When the mushrooms have released most of their liquid and most of the liquid has evaporated, add the garlic by pushing it through a garlic press into the skillet.
Cook, stirring, until all of the liquid has evaporated from the pan, about 1 to 2 minutes.
Stir the mushroom mixture into the ground almonds in the blender, then stir in the egg.
Blend, scraping down the sides as necessary, on low to medium speed until all of the ingredients are combined but the mixture is still a little coarse.
Pack the spread into a small crock and chill.
Decorate the top with a design of cherry tomato and scallion strips, if desired.
Set over low to medium heat and cook, stirring frequently, until the almonds are golden brown.
Place the almonds in a blender or food processor and process with short bursts on high speed until the nuts are ground.
Place the onions in a medium-size skillet with the oil and set over medium heat.
Cook, stirring frequently, until the onions are translucent.
Add the mushrooms, tamari, and tarragon.
When the mushrooms have released most of their liquid and most of the liquid has evaporated, add the garlic by pushing it through a garlic press into the skillet.
Cook, stirring, until all of the liquid has evaporated from the pan, about 1 to 2 minutes.
Stir the mushroom mixture into the ground almonds in the blender, then stir in the egg.
Blend, scraping down the sides as necessary, on low to medium speed until all of the ingredients are combined but the mixture is still a little coarse.
Pack the spread into a small crock and chill.
Decorate the top with a design of cherry tomato and scallion strips, if desired.
