| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | sm | Onion; quartered |
| 1 | sm | Clove garlic |
| 1/2 | lb | Fresh mushrooms; halved |
| 2 | tb | Butter |
| 1/4 | ts | Salt |
| 1/8 | ts | Tarragon; crushed |
| ds | White pepper | |
| 10 | oz | Blanched whole almonds; toasted |
| 1 | tb | Dry sherry |
| 1 | tb | Heavy cream |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #191 Date: Sat, 10 Aug 1996 08:57:03 -0400 From: kmeade@ids2.idsonline.com (The Meades) NOTES : A friend brought these to a shower that was held at my house. The presentation leaves a little to be desired but they are great.
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