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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