Serve as hors d'oeuvres with crackers, as a side dish with vegetables, or as a snack.
Amande Pâté de Champignons (French)
Makes 1 1/2 cups (360 ml)
-chill before using-
1/2 small onion, quartered
1 small clove of garlic
1/2 lbs. (240 g) mushrooms, halved
2 Tbs. (30 ml) organic butter (or almond butter-dairy free)
1/8 tsp. (0,5 ml) tarragon, crushed
dash of white pepper
1 10-oz (285 g) toasted organic almonds
1 Tbs. (15 ml) dry sherry
1 Tbs. (15 ml) heavy cream (or almond milk-dairy free)
1. In food processor with metal blade, process onions and garlic with on-off until coarsely chopped. Set aside.
2. Process mushrooms, on-off, until coarsely chopped.
3. Melt butter in a saucepan.
4. Add onions, garlic, mushrooms, tarragon, and pepper.
5. Cook, stirring occasionally, until most liquid has evaporated.
6. Reserve 2/3 cups (160 ml) almonds for garnish.
7. Process remaining almonds until coarsely chopped.
8. Reserve 2 Tbs. (30 ml).
9. Process remaining almonds to form a paste.
10. Add mushrooms mixture, sherry, and cream. Process until smooth.
11. Add 2 Tbs. (30 ml) chopped almonds. Process with on-off.
12. Cover and chill.
13. Mound pâté on serving plate.
14. Garnish with reserved 2/3 cups (160 ml) almonds.
Mushrooms are a low-calorie food and good source of vitamin B.
