Home   |   Food Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Yield: 8 Portions
Makes about 1½ cups


    • 0.50 small onion, quartered
    • 1.00 small clove garlic
    • 0.50 lb. fresh mushrooms, halved
    • 2.00 tbs. butter
    • 0.25 tbs. salt
    • 0.25 tsp. tarragon, crushed
    • 1.00 dash white pepper
    • 1.00 pkg. (10 oz.) whole toasted almonds
    • 1.00 tbs. dry sherry
    • 1.00 tbs. heavy cream


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 tablespoons.

Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth.

Add reserved 2 tablespoons chopped almonds; process with on-off bursts.

Cover and chill...

Mound pate on serving plate.
Garnish with remaining 2/3 cup almonds. 

BLENDER INSTRUCTONS: Follow instructions above, using electric blender to chop and grind almonds. Add sherry to ground almonds; blend until smooth. Transfer to bowl. Chop onion, garlic and mushrooms; cook as directed. Add mushroom mixture and cream to blender; puree. Blend thoroughly into almond mixture. Stir in reserved, chopped almonds. Finish as recipe directs.

The Mushroom Council - www.mushroomcouncil.com


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


FoodReference.com Logo



Popular Pages