Almond Mushroom Pate

Recipe Ingredients

2 tablespoons	30ml	Margarine
1 tablespoon	15ml	Onion - chopped (1/4 c) (small)
1		Garlic clove - minced
1 1/2 cups	355ml	Sliced mushrooms - (4 oz)
1/2 teaspoon	2.5ml	Tarragon
1 cup	93g / 3.3oz	Blanched whole almonds - (6 oz)
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Soy sauce
1		White pepper
2 tablespoons	30ml	Cream cheese - opt. *

Recipe Instructions

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.

Hints

Substitute other vegetables for the mushrooms (maybe broccoli.) F Substitute 1/2 tsp 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.

Source:
The Almond Board of California

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