Almond Mushroom Pate
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6 servings
2 T Margarine
1 x Sm onion, chopped (1/4 c)
1 x Clove garlic, minced
1 1/2 c Sliced mushrooms (4 oz)
1/2 t Tarragon
1 c Blanched whole almonds(6 oz)
1 T Lemon juice
2 t Soy sauce
1 ds White pepper
2 T Cream cheese, opt. *
* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely
chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red
pepper strips, optional
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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. VARIATIONS: - Substitute other
vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t
fennel for the tarragon and 1 c 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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