Almond Mushroom Paté
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INGREDIENTS 2 tablespoons margarine
1 large garlic clove, minced
˝ teaspoon tarragon
1 tablespoon lemon juice
1 dash of white pepper
1 small onion, chopped, (1/4 cup)
1-˝ cups sliced mushrooms
1 cup blanched whole almonds
2 teaspoons soy sauce
2 tablespoons cream cheese, (or Kefir cheese), optionalIn 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-˝ cups
GARNISH - Slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
VARIATIONS - Substitute other vegetables for the mushrooms (maybe broccoli). Substitute ˝ teaspoon 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.