2 T Margarine
1 x Sm Onion, chopped (1/4 c)
1 x Clove garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
1/2 t Tarragon
1 c Blanched Whole Almonds(6 oz)
1 T Lemon juice
2 t Soy Sauce
1 ds White Pepper
2 T 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
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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.
