1/2
small
onion
quartered
1
small
clove
garlic
1/2
pound
fresh
mushrooms
halved
2
tbsp
butter
1/4
tsp
salt
1/8
tsp
tarragon
crushed
1
dash
white
pepper
10
ounces
blanched
whole
almonds
toasted
1
tbsp
dry
sherry
1
tbsp
heavy
cream
In
food
processor
with
metal
blade,
process
onion
and
garlic
with
on-off
bursts
until
coarsely
chopped;
set
aside.
Process
mushrooms
with
on-off
bursts
until
coarsely
chopped.
Melt
butter
in
medium
skillet,
add
onion,
garlic,
mushrooms,
salt,
tarragon,
and
pepper.
Cook,
stirring
occasionally,
until
most
liquid
has
evaporated.
Reserve
2/3
cup
almonds
for
garnish.
Process
remaining
almonds
until
coarsely
chopped.
Reserve
2
tbsp.
Process
remaining
almonds
to
form
a
paste.
Add
mushroom
mixture,
sherry
and
cream;
process
until
smooth.
Add
reserved
2
tbsp
chopped
almonds,
process
with
on-off
bursts.
Cover
and
chill.
Mound
pate
on
serving
plate.
Garnish
with
reserved
2/3
cup
almonds.
Submitted By (Miki)
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