| Recipe |
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Preparation
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 pate on serving plate. Garnish with reserved 2/3 cup
almonds. [Press whole almonds onto surface of mound so that they
are in a vertical position. Mound surface should be more or less
entirely covered with upright almonds.]
Makes about 1-1/2 cups.
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Ingredients
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
10 ounces blanched whole almonds , toasted
1 tablespoon dry sherry
1 tablespoon heavy cream
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Love Making Tips - Snacks and appetizers | Dips and spreads [1]
Posted by: n\a |
Rating: 0.00
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