Total Time
50mins
Prep 20 mins
Cook 30 mins

I came up with this recipe to accomodate my sister who won't touch liver. I think that this recipe has an authentic "pate'ness (!) about it. This recipe is best made a day ahead. Try to keep from tasting it constantly. Trust that it will be very good.

Ingredients Nutrition

Directions

  1. Grind almonds in food processor until fine, set aside.
  2. Saute' the garlic and mushrooms in the 1/4 cup butter over medium heat until liquid evaporates. Add salt, thyme, pepper and 3 T. Madeira or Port. Simmer until mushrooms are dry.
  3. Puree' mushroom mixture in food processor with the almonds. Blend in the 2 T. butter. Thin to desired consistency with remaining Madeira or Port.
  4. Turn into a serving dish. Cover and chill for at least 30 minutes to blend flavors.
  5. Garnish with chopped green onions before serving.
  6. Good served with crackers, bread or raw vegies.

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