Mushroom Pate
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mushroom Pate calories by ingredient
Introduction
Rich, delicious vegetarian pate. Easily made vegan by substituting dairy-free margarine for the butter. Rich, delicious vegetarian pate. Easily made vegan by substituting dairy-free margarine for the butter.Number of Servings: 12
Ingredients
-
1 medium-to-large onion (4 oz), or equivalent weight of shallots
1 clove garlic
3/4 pound mushrooms
2 T butter
3/4 t thyme
3/4 t marjoram
3/4 t salt
1 cup slivered almonds (no skins)
Tips
This is a company-dinner standby in our house, but so easy to make that we make it for ourselves year round.
It's fine to eat it immediately, but the flavors will blend best if you leave it for several hours.
Delicious warm, cold, or at room temperature.
Spread on crackers or bread or scoop up with vegetable sticks.
Directions
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