Wine Club Recipes
Vegetarians and humanitarians--save the geese and try this mellow spread. Toasted almonds round out the flavors of an herbed mushroom pâté. Pair this recipe with a classic Burgundy, like the earthy, concentrated 2004 Domaine Rossignol-Trapet Gevrey-Chambertain. Make the day before serving for the fullest flavor.
MUSHROOM P
ATE´:
1 1/2 cups raw almonds
4 Tbsp. butter
2 Tbsp. minced garlic
2 cups sliced button mushrooms
2 Tbsp. half and half
2 Tbsp. fresh parsley minced + extra sprig for garnish
2 tsp. thyme
2 tsp. marjoram
1 tsp. oregano
1/8 tsp. white pepper
1 tsp. salt
Roughly chop the almonds and place on an ungreased cookie sheet. Put into the oven on a lower rack and turn on broiler. Toast the almonds, turning to brown them evenly. Toasting your almonds instead of buying pre-roasted almonds yields superior flavor. Put the almonds into your food processor.
Over medium heat, melt the butter in a
large frying pan as the width will help the mushrooms cook without becoming juicy. Fry the minced garlic for a minute, then add the mushrooms and cook, stirring frequently until they are cooked through. Add them to the food processor. Add the half and half and herbs (fresh herbs are best) and blend until just mixed and still a tiny bit chunky. Adjust the seasoning if desired. Spoon into a serving dish, using a rubber spatula to smooth the surface. Garnish with a sprig of fresh parsley. Cover and refrigerate until chilled, serve with crackers and a Burgundy, such as the
2004 Domaine Rossignol-Trapet Gevrey-Chambertain, or a Barolo.
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