Almond Mushroom Paté
- 1/2 small onion, quartered
- 1 small clove garlic
- 1/2 pound fresh mushrooms, halved
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon tarragon, crushed
- Dash white pepper
- 1 package (10 ounces) Blue Diamond® Whole Natural Almonds, blanched, toasted
- 1 tablespoon dry sherry
- 1 tablespoon 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 paté on serving plate. Garnish with reserved 2/3-cup almonds.
Makes about 1-1/2 cups.
Blender Instructions: 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.