Almond Mushroom Pate

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Yield: 6 servings

2 tbsp 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 tbsp Cream Cheese, opt.

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* or kefir cheese, or Neufchatel cheese

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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.

Sauté 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.

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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.

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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.

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