Mushroomalmondpt Recipes

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MUSHROOM ALMOND PATE

Delicious pate for vegetarians. I use the toaster oven to toast the almonds. Set the rack low and the toast setting to light.

Provided by alvinakatz

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Mushroom Almond Pate image

Steps:

  • Toast almonds and cool.
  • Melt butter in a pan and add the other ingredients. Cook until mushrooms are soft.
  • Reserving 2 T of almonds, blend the rest, adding olive oil as they blend. Stop when creamy and smooth.
  • Add mushroom mix and blend.
  • Place in serving bowl.
  • Chop the 2 T of reserved almonds and put on top of the pate for serving.

Nutrition Facts : Calories 343.8, Fat 31.9, SaturatedFat 9.3, Cholesterol 30.5, Sodium 106.9, Carbohydrate 10.6, Fiber 4.5, Sugar 3.5, Protein 8.7

1 cup slivered almonds
4 tablespoons butter
3/4 lb mushroom, sliced
1 small onion, sliced thin
1 garlic clove, pressed
salt
1/4 teaspoon thyme
1/8 teaspoon pepper
2 tablespoons olive oil

ALMOND MUSHROOM PATE

Make and share this Almond Mushroom Pate recipe from Food.com.

Provided by Dancer

Categories     Spreads

Time 25m

Yield 1 1/2 cs.

Number Of Ingredients 10



Almond Mushroom Pate image

Steps:

  • 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.
  • GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
  • 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.

Nutrition Facts : Calories 799.2, Fat 70.8, SaturatedFat 10.7, Cholesterol 21.3, Sodium 999, Carbohydrate 27.8, Fiber 12.4, Sugar 8.1, Protein 25.7

2 tablespoons margarine
1 clove garlic, minced
1/2 teaspoon tarragon
1 tablespoon lemon juice
1 dash white pepper
1 small onion, chopped (1/4 c)
1 1/2 cups sliced mushrooms (, 4 oz)
1 cup blanched whole almonds (6 oz)
2 teaspoons soy sauce
2 tablespoons cream cheese

VERMONT RECIPES MUSHROOM-ALMOND PATE

Provided by Marialisa Calta

Categories     easy, appetizer

Time 2h15m

Yield Three cups

Number Of Ingredients 10



Vermont Recipes Mushroom-Almond Pate image

Steps:

  • Heat the butter in a large pan. Saute the onion, garlic, mushrooms and thyme over medium-low heat.
  • 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.
  • Serve with light rye bread, crackers, grapes, pears and Brie cheese.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 292 milligrams, Sugar 5 grams, TransFat 0 grams

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

MUSHROOM ALMOND CHICKEN

I created this recipe over years of preparing meals for hunting camps out in the backcountry. Out there, I'd cook it in a Dutch oven over a fire. It satisfies even the biggest eaters, and it's easy to double or triple the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 14



Mushroom Almond Chicken image

Steps:

  • In a skillet, saute mushrooms and garlic in butter; set aside. Combine lemon and cayenne peppers; sprinkle over the chicken and let stand for 10 minutes. In a shallow bowl, combine eggs, buttermilk and salt. In another bowl, mix the bread crumbs, almonds, basil and oregano. Dip chicken in buttermilk mixture, then in crumb mixture, coating well. Place in a 13-in. x 9-in. baking pan; sprinkle with mushroom mixture. Cover and bake at 350° for 50 minutes. Uncover and bake 20 minutes longer. If desired, sprinkle with cheese and let stand for 5 minutes.

Nutrition Facts : Calories 725 calories, Fat 38g fat (10g saturated fat), Cholesterol 299mg cholesterol, Sodium 1057mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 57g protein.

4 ounces fresh mushrooms, sliced
1 garlic clove, minced
1 tablespoon butter
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), skinned and cut up
3 large eggs, lightly beaten
1/4 cup buttermilk
1/4 teaspoon salt
1-1/2 cups Italian-style bread crumbs
1/2 cup chopped almonds
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1 cup shredded Monterey Jack cheese, optional

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