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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 -

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