Almond Mushroom Pate

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Yield: 1.5cs.

    • Ingredients

  • 2tablespoonsmargarine
  • 1clovegarlic, minced
  • 1/2 teaspoontarragon
  • 1tablespoonlemon juice
  • 1dashwhite pepper
  • 1smallonion, chopped( 1/4 c)
  • 1 1/2 cupssliced mushrooms( , 4 oz)
  • 1cupblanched whole almonds( 6 oz)
  • 2teaspoonssoy sauce
  • 2tablespoonscream cheese

    • Directions

  • 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.
  • GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
  • 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.

    • Reviews

  • “Soooo good.The first time I made it my husband and I ate the whole thing.It was our meal for the evening.Everywhere I take it, it is a hit.I love it warm with crackers.Brings out the flavors.”

  • “This is lovely! I used butter, and savory instead of tarragon with just a hint of sage. I did put in the cheese as I have some chevre to use up, but it wasn’t really noticeable, except perhaps in the texture, which was smooth and spreadable. Really delicious – we like this a lot. “

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