Mushroom-Almond Pate

Mushroom-Almond Pate

2 T coconut oil
1 cup of almonds
1 T olive oil
1/2 cup shopped onions
3/4 lbs fresh mushrooms
1 clove garlic minced
1/4 tsp dried thyme
salt to taste
freshly ground pepper to taste
1 tsp grated lemon rind (optional)
fresh parsley, chopped, for garnish (optional)

Heat 2 teaspoons of coconut oil and saute almonds for 5 minutes or until toasted, Set aside 2 tablespoons for garnish and grind the rest in a blender or food processor. Place the ground almonds in a mixing bowl and set aside.

Heat the olive oil and remaining coconut oil in a large skillet and saute onions until tender. Add mushrooms, garlic, thyme, salt, pepper and cook over medium high heat until tender, about 15-20 minutes.

Purée the mushrooms in a blender or food processor. Pour into the bowl with ground almonds and stir mixture. Taste and adjust salt, pepper and garlic to taste. Add the finely grated lemon rind.

Place in a jar or mold, cover and refrigerated for several hours. Served garnished with almonds and parsley.

Adapted from: Sharon Kuttler
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