10/17/2013 0 Comments Mushroom Almond PateThere's no picture for this one, as it's been awhile since I've made it, although I hear it calling my name today. This is from one of Sunset's Vegetarian cookbooks someone gave me decades ago. While those of you who are veg heads already won't be put off by the wet concrete hue, expect omni's at parties to pass it up. That's ok because it makes a great fast meal for you the next day when there are leftovers. 1 cup slivered almonds (you're going to grind them, so use whatever shape and cut you like)
1/4 cup butter or margarine (I'm sure coconut oil would work, of course Earth Balance would) 1 small onion, chopped 1 clove of garlic, minced or pressed 3/4 pound mushrooms, sliced 3/4 teaspoon of salt 1/2 teaspoon thyme leaves (dried) 1/8 teaspoon pepper 2 Tablespoons salad oil (not sure what they are calling "salad oil." Use what you want. I have some sage and mushroom oil in my cupboard from Raimondo Winery that's going in my next batch of this). Spread almonds on a shallow pan and toast in a 350 degree oven for 8 minutes or until lightly browned. (Or you could just buy roasted almonds). Melt the butter (or whatever solid fat you prefer) in a frying pan over medium-high heat. Add onion, garlic, mushrooms, salt, thyme, and pepper. Cook, stirring occasionally, until onion is soft and most of pan juices have evaporated. In a food processor or blender, whirl almonds to form a paste. With the motor running, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Makes eight 1/4 cup servings. This is not really the kind of pate that will be thick enough to slice. Just put it in ramekins or in a nice serving dish and let folks have at it. Nutritional info: 4 grams protein, 6 grams carbohydrate, 35 milligrams cholesterol (if you use butter), 234 calories.
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