Serving Size : 6
2 tablespoons margarine
1 small onion, chopped
1 clove garlic, minced
1-1/2 cups sliced fresh mushrooms
1/2 tablespoon tarragon
1 cup blanched whole almonds, (6 ounces)
1 tablespoon fresh lemon juice
2 tablespoons soy sauce
dash white pepper
2 tablespoons cream cheese, optional
For Garnish
slivered or chopped almonds
fresh parsley sprigs
pimiento strips
red bell pepper strips
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 teaspoon fennel for the tarragon and 1 cup whole pecans for the almonds
~ vary the flavor by using other seasonings such as basil, oregano, dill weed, curry powder, or nutmeg.
Per serving: 68 Calories (kcal); 6g Total Fat; (71% calories from fat); 1g Protein; 4g Carbohydrate; 5mg Cholesterol; 403mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates