Mushroom Almond Pate

This vegetarian pâté gets its rich, creamy body from toasted almonds ground into a paste in the food processor, not from cream cheese or liver. The almonds toast first until lightly browned (this deepens their flavor significantly), then get processed with oil into a smooth, nut-butter-like base before the cooked mushroom mixture joins in.

Three-quarters of a pound of mushrooms sautéed with onion, garlic, butter, thyme, and pepper until the pan juices have mostly evaporated gives you a concentrated, intensely savory filling. Cooking off that liquid is a must. Watery mushrooms make a loose, grainy pâté instead of a firm, sliceable one.

Blended smooth, chilled until set, and served with crackers or crostini, this has the same luxurious, spreadable quality as a traditional meat pâté. The almond base gives it a subtle nuttiness that mushroom pâtés made with cream cheese lack.

Kitchen Tips

• Toast the almonds until just lightly browned. Over-toasted almonds taste bitter
• Cook the mushrooms until most of the liquid evaporates. Excess moisture prevents the pâté from setting
• Process the almonds first into a paste before adding the mushroom mixture. Adding everything at once makes for uneven texture
• Chill for at least 2 hours for a firm, spreadable consistency

Variations

• Use walnuts instead of almonds for an earthier, slightly more tannic pâté
• Add a splash of sherry or Madeira to the mushrooms while sautéing for deeper flavor
• Stir in a tablespoon of miso paste for an extra umami boost