A nutty mushroom pate, delicately flavored with thyme.
Serves 4 - 6
Preparation Time: 15 minutes plus cooling
Cooking Time: 15 - 20 minutes
Herbs and Spices Required:
1/4 tsp Thyme
4 oz / 110g slivered almonds
2 tsp olive oil
1 small onion, chopped
2 cloves garlic, crushed
1 lb / 450 g mushrooms, sliced
1 - 2 tbsp extra oil or milk
salt and pepper seasoning
Herbs and Spices as listed above
Preheat oven to 180C / 350F / gas mark 4
Spread the almonds evenly on a baking sheet and toast in the oven for 5 - 6 minutes until golden. Careful not to let burn. Remove from the oven and set aside.
Heat the oil in a large frying pan and fry the onion and garlic for 3 - 4 minutes. Add the mushrooms and cook for a further 5 minutes stirring often. Add the thyme and season to taste, stirring in well.
Blend the toasted almonds in a processor, slowly adding the extra oil or milk, until creamy. Add the mushroom mixture and continue to blend until smooth. Spoon into a lightly oiled loaf tin or pate dish and bake int he oven for 15 - 20 minutes or until firm. Cool and turn out to serve.