How to make
I love all kinds of spreads and pate with mushrooms. They are very suitable for eating at any time and when served elegantly, can be a great addition to a festive table.
I recently pubished my favorite raw mushroom spread, which does not require any heat treatment, but for this one here, the products are not only different, but will go through heat treatment.
Heat the olive oil and butter and fry the onions (cut into juliennes) and the finely chopped garlic in it, which is added it shortly after the onion. Add the parsley, which is just chopped into bulky pieces, salt and other spices.
Stir, until the onion starts to aquire a light golden brown color and then add the mushrooms - well cleaned, if fresh.
They are sauteed and if they release a liquid, it is left to evaporate. In order for them not to shrink, it is best if they're not in a pile, but to distribute them in a thin layer and increase the heat.
If the mushrooms are marinated, it is enough to stir them briefly on the heat with everything else, so that they flavors can merge and any liquid, which they have released can evaporate.
The sliced or grinded almonds are lightly roasted in a non greased pan.
Leave everything to cool, then transfer them into a blender or chopper and grind them with a little of the cooking fat.
If necessary, thicken with more almonds.
If desired, the spread is additionally seasoned with more of the listed spices or drops of lemon juice.
This festive spread with mushrooms is served chilled and shaped in a ring mold or in a bowl.
Enjoy!
