Almond-Mushroom Pate

Found in The 15 Minute Vegetarian Gourmet by Paulette Mitchell

2 tablespoons margarine
1 small onion, chopped
1 clove garlic, minced
1 1/2 cups sliced mushrooms
1/2 teaspoon tarragon
1 cup blanched whole almonds
1 tablespoon lemon juice
2 teaspoons soy sauce
dash of white pepper
2 tablespoons kefir cheese, Neufchatel cheese, or cream cheese, 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 bowl of a food processor fitted with steel blade. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into serving bowl. Top with garnish of your choice.

Variations:
Substitute other vegetables for the mushrooms; one of my favorites is broccoli
Substitute 1/2 teaspoon fennel for the tarragon and 1 cup whole pecans for the almonds

[kristin buxton] [food]