Mushroom almond pate
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Mushroom almond pate
  Pate    Appetizers    Mushrooms    Almonds  
Last updated 6/12/2012 12:51:11 AM. Recipe ID 12718. Report a problem with this recipe.
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      Title: Mushroom almond pate
 Categories: Appetizers
      Yield: 6 servings
 
      1 c  Slivered almonds
    1/4 c  Butter
      1 sm Onion, chopped
      1    Clove garlic, minced or
           -pressed
    3/4 lb Mushrooms, sliced
    3/4 ts Salt
    1/2 ts Thyme
    1/8 ts Pepper
      2 tb Oil
 
  Mushroom Almond Pate
  
  Spread almonds in a shallow pan and toast in a 350 degree oven for 8
  minutes or until lightly browned
  
  Melt butter in a large frying pan over medium high heat.  Add onion,
  garlic, mushrooms, salt, thyme and pepper. Cook, stirring
  occasionally, until onion is soft and most of the pan juices have
  evaporated.
  
  In a food processor or blender, whirl almonds to form a paste,  With
  motor tunning, add oil and whirl until creamy.
  
  Add mushroom mixture and whirl until pate is smooth.
  
  Chill until set.
  
  I used walnuts, because I had them on hand, and this turned out fine.
  I served it alongside thinly sliced toasted rounds of italian bread.
  Yum. Next to that, I had a wedge of brie surrounded by bite-sized
  hunks of carrots (cutting veggies to bite size saves the worry some
  people have about others who dip, bite, then stick something bitten
  back into the dip. . .) and a dip I make for veggies that is yummy,
  but not for the faint of heart.
  
  Spicy Yogurt Dip
  
  1 c nonfat yogurt 1 1/2 Tbsp apricot honey (or 1 Tbsp honey plus 1/2
  Tbsp apricot preserves) 1 tsp curry powder 1/2 tsp cayenne pepper
  
  Mix all ingredients together and let sit for at least an hour.  The
  flavor intensifies, but you may want to add curry and/or cayenne
  later. This tastes sweet, and you don't realize it's hot until it's
  too late.
 




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Recipe ID 12718 (Apr 03, 2005)

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