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Almond Mushroom Paté

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.