A very hot and spicy dip accompany the subtle, earthy flavor of the pate.

Mushroom Almond Pate
Recipe type: Appetizers
Serves: 6
  • Mushroom Almond Pate:
  • 1 Cup slivered almonds
  • 1/4 Cup butter
  • 1 small onion, chopped
  • 1 clove garlic, minced or pressed
  • 3/4 pound mushrooms, sliced
  • 3/4 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/8 teaspoon pepper
  • 2 Tablespoons oil
  • Spicy Yogurt Dip:
  • 1 Cup nonfat yogurt
  • 1 1/2 Tablespoons apricot honey (or 1 Tablespoon honey plus 1/2 Tablespoon apricot preserves)
  • 1 teaspoon curry powder
  • 1/2 teaspoon cayenne pepper
  1. Spread almonds in a shallow pan and toast in a 350 degree oven for 8 minutes or until lightly browned
  2. Melt butter 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.
  3. In a food processor or blender, whirl almonds to form a paste, With motor running, add oil and whirl until creamy.
  4. Add mushroom mixture and whirl until pate is smooth.
  5. Chill until set.
  6. We served this alongside a wedge of brie surrounded by bite-sized hunks of carrots (cutting veggies to bite size saves the worry some people have about others who dip, bite, then stick something bitten back into the dip) and a dip we make for veggies that is yummy, but not for the faint of heart.
  7. Spicy Yogurt Dip:
  8. Mix all ingredients together and let sit for at least an hour. The flavor intensifies, but you may want to add curry and/or cayenne later. This tastes sweet, and you don't realize it's hot until it's too late.

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