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
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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
Food historians have proved the existence of recipes far back into ancient history, certainly as far back as the Egyptians, and potentially, even further back. In practice though, these, old cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to historians is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also recounts how the Romans made use of many different herbs and spices, including some that we all recognise for example thyme, rue and dill. As our culinary historical trip moves to more modern times there were a couple of interesting recipe books from the fourteenth century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the indian food that we all know today, but rather descriptions of the types of food on the menues of the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the East, including spices like rosemary and coriander. The introduction of these new culinary ideas prompted an explosion in recipe publications, most of which still exist in academic collections. By the arrival of the twentieth century, cookery books were in high demand, due to increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Almond Mushroom Pate recipe.
