Vermont Recipes Mushroom-Almond Pate

Name: Vermont Recipes Mushroom-Almond Pate
Total time: 2 h 15 min
Yield: Three cups
Ingredients: 3 tablespoons unsalted butter; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 3/4 pound mushrooms, chopped; 1/2 teaspoon thyme; 1 cup almonds, toasted; 2 tablespoons olive oil; 1/4 cup balsamic vinegar; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper

By Marialisa Calta

Total Time: 15 minutes, plus a few hours' refrigeration
Rating: 4(62)
Comments: Read comments

Featured in: AMERICAN CONTEMPORARY; WARMING UP TO NEW ENGLAND WINTERS

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Ingredients

Yield:Three cups

3tablespoons unsalted butter
1onion, finely chopped
3garlic cloves, finely chopped
¾pound mushrooms, chopped
½teaspoon thyme
1cup almonds, toasted
2tablespoons olive oil
¼cup balsamic vinegar
1teaspoon salt
½teaspoon freshly ground pepper

Ingredient Substitution Guide

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Preparation

Step 1
Heat the butter in a large pan. Saute the onion, garlic, mushrooms and thyme over medium-low heat.
Step 2
Place the toasted almonds in a food processor with the olive oil and process until smooth. Add the mushroom mixture, balsamic vinegar and salt and pepper. Process until the mixture becomes either a bit chunky or very smooth, depending on preference. Transfer to a serving bowl and refrigerate, covered, for several hours.
Step 3
Serve with light rye bread, crackers, grapes, pears and Brie cheese.

Ratings

4 out of 5

62 user ratings

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Comments

Katherine7 years ago

For a much smaller serving, I used 1/4 lb. mushrooms, half an onion, 1/3 c. slivered almonds, just a splash of balsamic (in the pan with the mushrooms and onions) but the full 3 T butter and 3 cloves garlic; no oil. Plus a little squirt of sriracha and a drop of soy sauce, just for fun. But the biggest difference was in cooking the mushrooms by themselves in butter, allowing them to develop that deep crispy brown flavor, before adding the other vegetables and herbs. It's worth it!

Katherine7 years ago

Second time around, I cooked the recipe exactly as written (except for sauteing the mushrooms by themselves till a nice deep crispy brown). It wasn't bad, but I thought there was way too much balsamic vinegar. Next time, I'll do it my way (see other note).

G-minus2 months ago

Major Wow factor. Deceptively simple to make. Eyebrow-raising flavor. Excellent mouth-feel, stomach-satisfying, even better the next day. Now, my go-to for pitch-ins and gatherings of other hyphen-lovers.

Katie5 months ago

I increased mushroom mix to 1lb, butter to 4 Tb, used a variety of tree nuts toasted in a iron skillet, and reduced the balsamic vinegar to 2tbs. Perfection! Nice balance of flavors. I would not recommend starting with the full 1/4 of balsamic vinegar. Total overkill.

dianaw10 months ago

I also followed the recipe closely. I really don't understand people who post with "I saw this recipe but did something entirely different". I want to look at the results for this recipe, not someone elses. That said I did make one minor change. I caramelized the onions a bit before adding the rest of the ingredients. The ingredient portions are generally reliable on this recipe. But I did taste as I added salt and vinegar. Proportions recommended here are fine. Great recipe. Enjoy

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