Almond Mushroom Pate

Title: Almond Mushroom Pate

Categories: Appetizers, Vegetables

Yield: 6 servings

2 tb Margarine

1 c Blanched Whole

Almonds (6 oz)

1 x Sm Onion, chopped (1/4 c)

1 tb Lemon juice

1 x Clove garlic, minced

2 ts Soy Sauce

1 1/2 c Sliced Mushrooms (4 oz)

1 ds White Pepper

1/2 ts Tarragon

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.)

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. --