Almond Mushroom Pate

Title:
Almond Mushroom Pate

Yield:
6 Servings

Categories:
Appetizers,
Vegetables




Ingredients:





     2 tb Margarine


          Sm Onion, chopped (1/4 c)


          Clove garlic, minced


 1 1/2 c  Sliced Mushrooms (4 oz)


   1/2 ts Tarragon


     1 c  Blanched Whole Almonds(6 oz)


     1 tb Lemon juice


     2 ts Soy Sauce


     1 ds White Pepper


     2 tb Cream Cheese, opt.   *






 * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped


 almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,


 optional """""""""""""""""""""""""""""""""""""""""""""""""""""""


 """"""""""""" 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini