Caper Mushroom Pate or Sauce Recipe

From Dorothy McNett's Recipe Book.

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Caper Mushroom Pate or Sauce

From Dorothy McNett's recipes at Use as an appetizer, or as a sauce to go with baked chicken or ham., other meats, and such!

2 tablespoons olive oil or butter
1 medium onion, or 2 shallots
3-4 cloves garlic
about 2 cups fresh chopped mushrooms (shiitake, crimini, etc.)
1/2 teaspoon chopped fresh thyme
1/2 cup raw or toasted almonds
2 tablespoons capers

bread slices and or crackers for spreading

Finely dice the onion or shallots and garlic. In heavy bottomed saute pan, heat the oil or butter. Saute the onions and garlic 2 -3 minutes. Add the chopped mushrooms and thyme. Cook and stir several minutes until the mushrooms have cooked and released their juices back into the pan. Remove from heat and cool several minutes. Using food processor with steel chopping blade in place, whirl the almonds to finely chop them and they are starting to make "butter". Add the mushroom mixture and whirl to blend well. Add the capers and just blend. Scrape the mixture into serving cups or bowl. Serve as a sauce, or chill and serve as an appetizer with bread or crackers.

Recipe created 2013-03-23.

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