Almond Mushroom Pate
Yield: 6 servings
2 Tbsp margarine
1 small onion, chopped (1/4 cup)
1 clove garlic, minced
1 1/2 cup sliced mushrooms (4 oz)
1/2 tsp tarragon
1 cup blanched whole almonds (6 oz)
1 Tbsp lemon juice
2 tsp soy sauce
1 dash white pepper
2 Tbsp cream cheese, kefir cheese, or Neufchatel cheese, optional
slivered or finely chopped almonds, optional
fresh parsley sprigs, optional
pimiento strips, optional
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
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.
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
Substitute other vegetables for the mushrooms (maybe broccoli.)
Substitute 1/2 tsp fennel for the tarragon and 1 cup whole pecans
for the almonds
Vary the flavor by using other seasonings such as basil, oregano,
dillweed, curry powder, or nutmeg.