1 teaspoon minced fresh tarragon (or ⅓ teaspoon dried tarragon - but fresh is better!)
½ teaspoon table salt
⅛ teaspoon freshly ground black pepper
⅓ cup sour cream
Garnishes if desired: Tarragon sprigs, lemon wedges
Serve with toasted baguette pieces, or crisp crackers
Instructions
Heat oven to 325 degrees F. Toast almonds on baking sheet in oven, stirring occasionally until golden, 10 to 15 minutes, watching carefully. Remove from oven and cool.
Sauté onion in 1 Tablespoon of the butter in large skillet until softened, about 2-3 minutes. Add remaining 2 Tablespoons butter, the mushrooms, garlic, lemon juice, tarragon, salt, and pepper. Cook over high heat 2 minutes. Remove vegetables to a bowl with slotted spoon. Cook pan juices over high heat until reduced to 1 Tablespoon.
Process cooled almonds in food processor or blender until finely ground. Add cooked vegetables, pan juices, and sour cream. Blend until almost smooth. Spoon mixture into a 2 cup terrine or bowl that is lined tightly with plastic wrap with long edges to cover top of bowl. Refrigerate, covered, until cold, at least a few hours or overnight.
Carefully lift up pâté with plastic wrap and turn out onto a serving dish. Garnish with tarragon sprigs (or fresh parsley if you couldn't find fresh tarragon) along with lemon wedges and toasted baguette slices or crispy crackers.
Note: After slicing baguette pieces, I brushed them with olive oil and broiled until golden.
Recipe by The Culinary Cellar at https://theculinarycellar.com/mushroom-almond-pate/