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ALMOND MUSHROOM PATE

Category:    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.) - 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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