Almond mushroom pate

Yield: 6 servings

Measure Ingredient
2 tablespoons Margarine
1 x Sm Onion, chopped (1/4 c)
1 x Clove garlic, minced
1½ cup Sliced Mushrooms (4 oz)
½ teaspoon Tarragon
1 cup Blanched Whole Almonds(6 oz)
1 tablespoon Lemon juice
2 teaspoons Soy Sauce
1 dash White Pepper
2 tablespoons 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 1½ 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 ½ 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.

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