2 tbsp margarine
1 sm onion, chopped (1/4 c)
1 clove garlic, minced
1 1/2 cup sliced mushrooms (4 oz)
1/2 tsp tarragon
1 cup blanched whole almonds(6 oz)
1 tbsp lemon juice
2 tsp soy sauce
1 dash white pepper
2 tbsp cream cheese, opt. *
Directions
* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely
chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red
pepper strips, optional
""""""""""""""""""""""""""""""""""""""""""""""""""""""" """""""""""""
In a large skillet, melt margarine. Add onion, garlic, and mushrooms.
Saute until tender but not browned. Add tarragon, stir until it is
softened.
Pour mixture into a bowl of food processor. Add remaining
ingredients. Process until mixture is smooth. Add cheese if you
prefer a more spreadable consistency. Spoon into a serving bowl. Top
with garnish of your choice. Makes 1 1/2 cups.
People who do not like ordinary pate seem to love this one. Vary the
herbs and substitute the vegetables as you wish. Serve with water
crackers, thick slices of crusty French bread, thin slices of whole
wheat bread, or unsalted whole wheat crackers. May be frozen.
VARIATIONS: - Substitute other vegetables for the mushrooms (maybe
broccoli.) - 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.
Servings: 6 servings
Almond Mushroom Pate Recipe brought to you by Recipe Ideas
Categories: Mushroom; Nut; Vegetable
The History of Recipes
We are able to track the history of meal recipes far back into distant history, at least as far back into history as the Egyptians, and maybe further still. Having said that, these, ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts is a series of stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and dessert, something that is very familiar to us today. He also describes how the cooks of his times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks such as bay, rue and dill. As we move on, we find a couple of interesting books from the 14th Century : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food on the tables of the rich and wealthy people of the time. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including basil and rosemary. These new culinary innovations led to a surge in recipe publications, some of which are kept safe in academic collections. By the advent of the 20th century, cookbooks are in great demand, due to more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Almond Mushroom Pate recipe.
