Jeri’s Mushroom Almond Pate

I love serving this as an appetizer for a fancy company meal. Even the meat eaters who come to my home have always found it to be wonderfully decadent and satisfying.

1 cup slivered blanched almonds

½ stick butter

1 tbsp olive or walnut or almond oil

1 small onion finely diced

2-3 cloves garlic finely diced

¾ pound cremimi mushrooms sliced

Dash each rosemary and thyme

Salt and pepper to taste


Lightly toast the almonds 350 for 5-7 minutes

Sautee onions in butter and oil till soft add garlic for a minute then add mushrooms and sauté till liquid is evaporated

Put almonds in a food processor with 1-2 tbsp oil and process till creamy. Add mushroom-onion mixture and pulse till fairly smooth

Turn into a mold (or a small bowl will do) lined with plastic wrap, cover and refrigerate. It will keep in the fridge for several days.

Remove from fridge 20 min before serving time and turn out onto a plate.  Serve with crusty bread or crackers.

My favorite gluten free bread recipe is the Rosemary Olive bread from Elena Amsterdam’s book “The Gluten-Free Almond Flour Cookbook”.  Check out her web site:





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