Mushroom Pate (Pâté)
1 cup slivered almonds
1 clove garlic
1 small onion
1/2 kg. (1 lb) mixed mushrooms
3 tbsp. Olive oil
1/2 tsp. salt
2 sprigs fresh thyme OR 1/2 tsp. dried thyme
Pepper, to taste
2-3 tbsp. white wine
Chopped parsley for garnish (optional)
Toast the almonds in a dry pan (no oil) on the stove. Stir often so they
don't burn. (please don't try to salvage them if they do burn - the burnt
taste will ruin the flavor of the pâté). Once the almonds are toasted, set
them aside for use later.
Place the onion, garlic and mushrooms in your food processor and whiz for
just a few seconds. The idea is to coarsely chop the vegetables so if you
rather do it by hand - that's okay too.
Sauté the mushrooms, onions and garlic in the olive oil for a few minutes.
Add the salt and pepper and thyme leaves and continue cooking until all the
liquid has evaporated. Add the wine and cook another 2 minutes.
Place all the ingredients including the almonds in your food processor and
whiz until you get the consistency you want. I like it just a bit chunky
and others like it creamy and smooth.
Garnish with parsley before serving with crackers, toast, celery sticks,
strips of red pepper or whatever you like.