Mushroom and Marsala pate

Mushroom, marsala and almond pate with lavosh and goats cheese

1 cup blanched almonds, roasted
1/4 cup butter
1 brown onion, finely chopped
1 clove of garlic, minced
300g white mushrooms, chopped
200g field mushrooms, chopped
3 tbsp cream
¼ cup marsala
3/4 tsp salt
1 tsp thyme
1/8 tsp white pepper
2 tbsp olive oil

Melt the butter in a large fry pan and add in the onions and garlic, sauté until softened and stir in the chopped mushrooms in a large frying pan over medium-high heat.  Add onion, garlic, mushrooms, salt, thyme and pepper.  Cook, stirring occasionally, until onion is soft and most of the pan juices have evaporated.

In a food processor or blender, whirl the toasted almonds to form a paste.  With motor running, add oil and whirl until creamy.  Add mushroom mixture and blend until pate is smooth.

Tagged as: Mushroom pate