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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
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