Title: Almond Mushroom Pate
Categories: Appetizer
Yield: 6 Servings
| 2 | tb | Margarine |
| 1 | sm | Onion, Chopped |
| | | Clove Garlic, Minced |
| 1 1/2 | c | Sliced Mushrooms |
| 1/2 | ts | Tarragon |
| 1 | c | Blanched Whole Almonds |
| 1 | tb | Lemon Juice |
| 2 | ts | Soy Sauce |
| 1 | ds | White Pepper |
| 2 | tb | Cream Cheese, Optional * |
* or Kefir cheese, or Neufchatel cheese GARNISH: Slivered or finely chopped
almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,
optional.
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In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute
until tender but not browned. Add tarragon, stir until it is softened. Pour
mixture into a bowl of food processor. Add remaining ingredients. Process
until mixture is smooth. Add cheese if you prefer a more spreadable
consistency. Spoon into a serving bowl. Top with garnish of your choice.
Makes 1 1/2 cups. People who do not like ordinary pate seem to love this
one. Vary the herbs and substitute the vegetables as you wish. Serve with
water crackers, thick slices of crusty French bread, thin slices of whole
wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: -
Substitute other vegetables for the mushrooms (maybe broccoli.) -
Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the
almonds - vary the flavor by using other seasonings such as basil, oregano,
dillweed, curry powder, or nutmeg.