** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add onion, garlic, and mushrooms. Saute until tender but not browned.
3. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor.
4. Add remaining ingredients. Process until mixture is smooth.
5. Add cheese if you prefer a more spreadable consistency.
6. Spoon into a serving bowl. Top with garnish of your choice.
7. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one.
8. Vary the herbs and substitute the vegetables as you wish.
9. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.
10. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli).
11. - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds ~ vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Soy, Tree Nuts, Mushroom, MSG, Cheese, Almonds, Sulfites, Garlic, Fructose Malabsorption, Onion allergies.