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Ingredients
- 1/2 sm Onion, quartered
- 1 sm Clove garlic
- 1/2 lb Fresh mushrooms, halved
- 2 Tbsp. Butter
- 1/4 tsp Salt
- 1/8 tsp Tarragon, crushed ds White pepper
- 10 ounce Blanched whole almonds, toasted
- 1 Tbsp. Dry sherry
- 1 Tbsp. Heavy cream
Directions
- In food processor with metal blade, process onion and garlic with on-off bursts till coarsely minced; set aside. Process mushrooms with on-off bursts till coarsely minced. Heat butter in medium skillet; add in onion, garlic, mushrooms, salt, tarragon, and pepper. Cook, stirring occasionally, till most liquid has evaporated. Reserve 2/3 c. almonds for garnish.
- Process remaining almonds till coarsely minced. Reserve 2 Tbsp..
- Process remaining almonds to create a paste. Add in mushroom mix, sherry and cream; process till smooth. Add in reserved 2 Tbsp. minced almonds; process with on-off bursts. Cover and chill. Mound pate on serving plate.
- Garnish with reserved 2/3 c. almonds. [Press whole almonds onto surface of mound so which they are in a vertical position. Mound surface should be more or possibly less entirely covered with upright almonds.]
- Makes about 1-1/2 c..
- NOTES : A friend brought these to a shower which was held at my house.
- The presentation leaves a little to be desired but they are great.
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