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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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ALMOND MUSHROOM PATE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Campbell Estate in Terrell, Texas in 1991. Ingredients:
2 tablespoons margarine |
1 small white onion chopped |
1 clove garlic mined |
1-1/2 cups sliced mushrooms |
1/2 teaspoon tarragon |
1 cup blanched whole almonds |
1 tablespoon fresh lemon juice |
2 teaspoons soy sauce |
1/8 teaspoon white pepper |
2 tablespoons cream cheese |
slivered or finely chopped almonds |
fresh parsley sprigs |
Directions:
1. In a large skillet melt margarine then add onion, garlic and mushrooms.
2. Sauté until tender but not browned then add tarragon and stir until it is softened.
3. Pour mixture into a bowl of food processor and add remaining ingredients.
4. Process until mixture is smooth then add cheese and spoon into a serving top.
5. Top with slivered almonds and parsley sprigs and serve with crackers.
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