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Mushroom Almond Paté

Ingredients

2 tablespoons (30 mL) margarine
1 medium onion, chopped
1 garlic clove, minced
1 1/2 cups (375 mL) Shiitake mushrooms (4 oz/125 g fresh, or 20 g dried)
1/2 teaspoon (2 mL) tarragon
1 1/3    cups (325 mL) ground blanched almonds
1 1/2 tablespoons (22 mL) lemon juice
1 1/2 teaspoons (7 mL) soy sauce
3 tablespoons (45 mL) cream cheese

Directions

Melt margarine in a large skillet; add onions, garlic and mushrooms. Sauté until tender. Add tarragon; stir for one minute. Pour mixture into a blender or food processor. Add remaining ingredients and blend until smooth. Chill before serving. Makes about 1 cup (250 mL). Serve with melba toast or crackers.

Mushroom Almond Paté

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