Ingredients
- 4 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1½ cups button mushrooms, quartered
- 1 cup slivered almonds
- 2 tablespoons plain lowfat yogurt
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons cilantro, chopped
- Salt and pepper, to taste (optional)
Make it step by step
- Heat butter in a large skillet over medium-high heat. Cook onion and garlic for 2–3 minutes or until they begin to soften. Add mushrooms and cook for 5 minutes or until softened and most liquid has evaporated. Remove from heat and set aside to cool for 10–15 minutes.
- Add almonds to a food processor and pulse to coarsely chop. Pour in the mushroom mixture then blend until smooth.
- While motor is still running, add the yogurt, thyme and cilantro then add salt and pepper, to taste. You may need to stop occasionally to scrape the sides of the food processor with a rubber spatula to ensure the entire mixture is incorporated.
- Spoon the pâté into a serving bowl, cover with plastic wrap and refrigerate for 2–3 hours before serving as a spread with your favorite crackers or bread.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.