Mushroom Almond Pt
Creamy, earthy, and elegantly nutty, this Mushroom Almond Pâté is a gourmet delight that’s surprisingly easy to make. Featuring sautéed button mushrooms infused with fragrant garlic and shallots, lightly toasted almonds for a rich, buttery flavor, and a touch of fresh thyme for herbal warmth, this recipe strikes the perfect balance between rustic and refined. The addition of cream cheese and a splash of zesty lemon juice creates a smooth, luscious texture that spreads beautifully on crackers or crostini. Ready in just 30 minutes and perfect for make-ahead entertaining, this vegetarian pâté is a show-stopping appetizer that’s sure to impress any crowd. Whether you’re hosting a dinner party or simply looking to elevate your snack game, this Mushroom Almond Pâté is a must-try.
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Recipe Information
Ingredients
- 250 grams Button mushrooms
- 2 medium Shallots
- 2 Garlic cloves
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 100 grams Almonds
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 75 grams Cream cheese
Instructions
Clean the mushrooms with a damp paper towel and slice them thinly. Peel and finely chop the shallots and garlic.
Heat a skillet over medium heat. Add the butter and olive oil, letting the butter melt completely.
Add the shallots and garlic to the skillet and sauté for 2-3 minutes until they are softened and fragrant.
Add the sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Meanwhile, in a separate dry skillet, lightly toast the almonds over medium heat for 3-4 minutes, stirring frequently to avoid burning. Let them cool slightly.
Add the thyme, salt, and black pepper to the mushroom mixture and stir well. Cook for an additional minute, then remove from heat.
Transfer the cooked mushroom mixture and toasted almonds to a food processor. Add the lemon juice and cream cheese.
Pulse the mixture in the food processor until it reaches your desired consistency. For a chunkier pâté, pulse briefly; for a smoother texture, process longer.
Taste and adjust seasoning if needed. Transfer the pâté to a serving dish and let it cool to room temperature.
Refrigerate for at least 1 hour to let the flavors meld together. Serve chilled with crackers, crostini, or vegetable sticks.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 17.8 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
