Vegetarian Mushroom Pâté
This Vegetarian Mushroom Pâté is a showstopper of an appetizer that can be prepared completely ahead of time. Rich and savory in flavor, this wholesome pâté made with mushrooms and almonds is loved by vegetarians and non-vegetarians alike.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup slivered almonds
- 4 tablespoons unsalted butter (divided)
- 1 small onion (diced)
- 1 clove garlic (minced)
- 1 pound mushrooms (sliced)
- 3/4 tsp. salt
- 2 teaspoons chopped fresh thyme
- Freshly ground pepper
- ¼ cup white wine
- 2 tablespoons olive oil
Instructions
- 1
Melt 2 tablespoons of the butter in a 12 inch skillet over medium heat. Add the almonds and sauté, stirring frequently, until they are golden brown, about 2-3 minutes. Transfer to the work bowl of a food processor and set aside.
- 2
Add the remaining 2 tablespoons butter to the pan. Once the foaming subsides, add onion, garlic, mushrooms, salt, thyme, and pepper. Cook, stirring occasionally, until the vegetables are soft and the mushrooms are well browned, about 10 minutes. Add the wine and continue to cook until it has evaporated, about 2 minutes.
- 3
Process the toasted almonds in the food processor to form a paste, scraping down the sides of the bowl as necessary. With the motor running, add the oil and process until creamy.
- 4
Add the mushroom mixture and process until the pâté is smooth. Salt and pepper to taste. Transfer to a bowl, cover and chill for at least 2 hours prior to serving. Serve cool or at room temperature. The pâté will keep for up to 5 days in the refrigerator.