Mushroom Pate
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 medium-to-large onion (4 oz), or equivalent weight of shallots1 clove garlic3/4 pound mushrooms2 T butter3/4 t thyme3/4 t marjoram3/4 t salt1 cup slivered almonds (no skins)
Mince the onion, garlic, and mushrooms. A food processor is perfect, but don't puree them.
Melt butter over medium heat in a heavy saucepan and add the mushroom mixture. Stir in herbs and salt and cook, stirring occasionally, for about 20 minutes or until most water is evaporated.
In the meantime, toast the almonds on a baking pan until a light golden brown. Use the food processor to turn them into a flour as fine as you can get it. (If you still have largish crumbs, it'll still be delicious.)
When the mushroom mixture is done, mix in the almond "flour." Press into ramekins, cover and, for best taste, refrigerate overnight.
Serving Size: Fills 3 medium-size ramekins
Melt butter over medium heat in a heavy saucepan and add the mushroom mixture. Stir in herbs and salt and cook, stirring occasionally, for about 20 minutes or until most water is evaporated.
In the meantime, toast the almonds on a baking pan until a light golden brown. Use the food processor to turn them into a flour as fine as you can get it. (If you still have largish crumbs, it'll still be delicious.)
When the mushroom mixture is done, mix in the almond "flour." Press into ramekins, cover and, for best taste, refrigerate overnight.
Serving Size: Fills 3 medium-size ramekins
Nutritional Info Amount Per Serving
- Calories: 73.2
- Total Fat: 6.1 g
- Cholesterol: 5.2 mg
- Sodium: 147.3 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 1.5 g
- Protein: 2.7 g
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