Almond Mushroom Pate
Yield: 6 servings
2 tbsp Margarine
Onion, chopped (1/4 c)
1 1/2 c Sliced Mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched Whole Almonds
1 tb Lemon juice
2 ts Soy Sauce
1 ds White Pepper
2 tbsp Cream Cheese, opt.
* or kefir cheese, or Neufchatel cheese
GARNISH: slivered or finely chopped almonds, fresh
pimiento strips, or sweet red pepper strips, optional
In a large skillet, melt margarine. Add onion, garlic, and
Sauté until tender but not browned.
Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor. Add remaining
Process until mixture is smooth. Add cheese if you prefer
spreadable consistency. Spoon into a serving bowl. Top with
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
crackers, thick slices of crusty French bread, thin slices
of whole wheat
bread, or unsalted whole wheat crackers. May be frozen.
~ Substitute other vegetables for the mushrooms (maybe broccoli.)
~ Substitute 1/2 t fennel for the tarragon and 1 c whole
~ vary the flavor by using other seasonings such as basil,
dillweed, curry powder, or nutmeg.
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