Almond Mushroom Pate
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.
Yield
6 servingsPrep
5 minCook
10 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | margarine |
|
| ¼ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 ½ | cups |
mushrooms
sliced about 4 ounces |
|
| ½ | teaspoon | tarragon leaves |
|
| 1 | cup |
almonds
blanched whole about 6 ounces |
*
|
| 1 | tablespoon | lemon juice |
|
| 2 | teaspoons | soy sauce, tamari |
|
| 1 | dash | white pepper |
*
|
| 2 | tablespoons |
cream cheese
optional * |
|
Low Cholesterol, Trans-fat Free, Low Carb
Directions
- 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. 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 1½ cups. VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute ½ 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.
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