Mushroom and Almond Pâté

Mushroom and Almond Pâté Recipe - Vegetarian Food

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6 |

Vegetarian diet

Introduction

Mushroom and Almond Pâté is a delicious and creamy spread that is perfect for serving as an appetizer or snack. This vegetarian pâté is packed with flavor and is sure to impress your guests.

History

The combination of mushrooms and almonds in a pâté is a classic French recipe that has been enjoyed for centuries. This vegetarian version of the traditional pâté is a great alternative for those looking for a meat-free option.

Ingredients

4 tbsp butter
1 onion, chopped
3 cloves garlic, minced
1.5 cups button mushrooms, quartered
1 cup slivered almonds
2 tbsp plain low-fat yogurt
2 tbsp fresh thyme, chopped
2 tbsp cilantro, chopped
salt and pepper, to taste (optional)

How to prepare

Heat butter in a large skillet over medium-high heat. Cook onion and garlic for 2–3 minutes or until they begin to soften. Add mushrooms and cook for 5 minutes or until softened and most liquid has evaporated. Remove from heat and set aside to cool for 10–15 minutes.
Add almonds to a food processor and pulse to coarsely chop. Pour in the mushroom mixture then blend until smooth.
While the motor is still running, add the yogurt, thyme, and cilantro. Season with salt and pepper to taste. You may need to stop occasionally to scrape the sides of the food processor with a rubber spatula to ensure the entire mixture is incorporated.
Spoon the pâté into a serving bowl, cover with plastic wrap, and refrigerate for 2–3 hours before serving as a spread with your favorite crackers or bread.

Variations

Add roasted red peppers or sun-dried tomatoes for a different flavor profile.
Use different herbs such as parsley or basil for a unique twist.

Cooking Tips & Tricks

Make sure to cook the mushrooms until most of the liquid has evaporated to ensure a creamy texture.

- Be sure to let the pâté cool before blending to avoid any splattering.

- Adjust the seasoning to your taste preferences by adding more herbs or spices.

Serving Suggestions

Serve Mushroom and Almond Pâté with crackers, bread, or vegetable sticks for a tasty appetizer or snack.

Cooking Techniques

Blending the mushrooms and almonds together creates a smooth and creamy texture for the pâté.

Ingredient Substitutions

Use cashews or walnuts instead of almonds for a different nutty flavor.

- Substitute Greek yogurt for a tangier taste.

Make Ahead Tips

Mushroom and Almond Pâté can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the pâté with fresh herbs or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve Mushroom and Almond Pâté with a glass of white wine or sparkling water for a refreshing combination.

Storage and Reheating Instructions

Store Mushroom and Almond Pâté in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of Mushroom and Almond Pâté contains approximately 200 calories.

Carbohydrates

Each serving of Mushroom and Almond Pâté contains approximately 8 grams of carbohydrates.

Fats

Each serving of Mushroom and Almond Pâté contains approximately 15 grams of fats.

Proteins

Each serving of Mushroom and Almond Pâté contains approximately 6 grams of proteins.

Vitamins and minerals

Mushroom and Almond Pâté is a good source of vitamin E, magnesium, and copper.

Alergens

This recipe contains nuts (almonds) and dairy (yogurt) which may be allergens for some individuals.

Summary

Mushroom and Almond Pâté is a nutritious and delicious spread that is high in healthy fats and proteins.

Summary

Mushroom and Almond Pâté is a flavorful and creamy spread that is perfect for serving as an appetizer or snack. This vegetarian pâté is easy to make and is sure to be a hit with your guests.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Mushroom and Almond Pâté. It was a chilly autumn afternoon, and I was browsing through an old cookbook that belonged to my dear friend Margaret. As I flipped through the pages, a faded piece of paper fell out and landed at my feet. Curious, I picked it up and saw that it was a handwritten recipe for Mushroom and Almond Pâté.

The recipe looked intriguing, with its blend of earthy mushrooms, crunchy almonds, and fragrant herbs. I could almost taste the savory richness just by reading the ingredients. I knew I had to try it out for myself.

I decided to make the pâté for a dinner party I was hosting the following week. I gathered all the necessary ingredients and set to work in my cozy kitchen. As the mushrooms sautéed and the almonds toasted, the aroma that filled the air was absolutely heavenly. I could tell that this dish was going to be a hit.

When my guests arrived, I served the Mushroom and Almond Pâté as an appetizer, spreading it on slices of crusty bread. The pâté was met with rave reviews, with many of my friends asking for the recipe. I felt a sense of pride knowing that I had discovered such a delicious dish.

From that day on, the Mushroom and Almond Pâté became a staple in my recipe collection. I would make it for special occasions, family gatherings, and even just for myself on a quiet evening at home. Each time I prepared it, I would think back to that fateful day when I stumbled upon the recipe and how it had brought so much joy to those who tasted it.

Over the years, I have made a few variations to the original recipe, adding different herbs and spices to suit my taste. Sometimes I would swap out the almonds for walnuts or pecans, giving the pâté a whole new dimension of flavor. But no matter how I tweaked the recipe, the essence of the Mushroom and Almond Pâté remained the same – a delightful combination of earthy mushrooms, crunchy nuts, and savory herbs.

As I got older, I began to share the recipe with my grandchildren, passing down the tradition of making this delectable dish. I would teach them how to carefully sauté the mushrooms until they were golden brown, how to finely chop the almonds for the perfect texture, and how to season the pâté just right for a burst of flavor.

One day, my granddaughter asked me where I had learned to make the Mushroom and Almond Pâté. I smiled as I recounted the story of how I had stumbled upon the recipe in Margaret's old cookbook all those years ago. I told her how that serendipitous discovery had sparked a love for cooking and experimenting in the kitchen.

Now, whenever my grandchildren come over for dinner, they always request the Mushroom and Almond Pâté. And as we gather around the table, enjoying the delicious dish that has become a family favorite, I can't help but feel grateful for the wonderful memories and traditions that have been created through the simple act of cooking.