1 small clove garlic
1/2 pound fresh mushrooms halved
2 tbsp butter
1/4 tsp salt
1/8 tsp tarragon crushed
1 dash white pepper
10 ounces blanched whole almonds toasted
1 tbsp dry sherry
1 tbsp heavy cream
In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped.
Melt butter in medium skillet, add onion, garlic, mushrooms, salt, tarragon, and pepper. Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tbsp.
Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth. Add reserved 2 tbsp chopped almonds, process with on-off bursts. Cover and chill. Mound pate on serving plate. Garnish with reserved 2/3 cup almonds.
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