"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mushroom Almond Pate Recipe

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This recipe for Mushroom Almond Pate, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup slivered almonds
1 tsp. vegetable oil
1 small onion, chopped
1 clove garlic, minced
3/4 lb. mushrooms, sliced
1/2 tsp. salt
1/2 tsp. dried thyme leaves

Directions:
Directions:
Preheat oven to 350 degrees. Spread almonds in a shallow pan and toast in oven about 8 minutes or until lightly browned. Set aside. Heat oil in a skillet over medium heat. Add onion, garlic, mushrooms, salt and thyme. Cook, stirring occasionally, until onion is soft and most of pan juices have evaporated.

In a food processor or blender, whirl almonds to form a paste. With motor running, add mushroom mixture and whirl until pate is smooth. Serve on crackers or with vegetable sticks.

Number Of Servings:
Number Of Servings:
32 one tbsp. servings
Personal Notes:
Personal Notes:
This is from the Heart Smart Cookbook.

 

 

 

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