Almond
Mushroom
Pate
with
Cream
Cheese
-
serves
6
2
tbsp
margarine
1
sm
onion,
chopped
1
clove
garlic,
minced
1
1/2
cup
sliced
mushrooms
1/2
tsp
tarragon
1
cup
blanched
whole
almonds
1
tbsp
lemon
juice
2
tsp
soy
sauce
1
ds
white
pepper
2
tbsp
cream
cheese,
optional
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.
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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