ALMOND MUSHROOM PATE

2 tb Margarine

Sm Onion, chopped (1/4 c) Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz)

1/2 ts Tarragon

1 c Blanched Whole Almonds(6 oz)

1 tb Lemon extract

2 ts Soy Sauce

1 ds White Pepper

2 tb Cream Cheese, opt. *

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, uninformed parsley sprigs, pimiento strips, or honeyed red peppers strips, discretionary “”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”" In a vast skillet, warp margarine. Add onion, garlic, as well as mushrooms. Saute until proposal though not browned. Add tarragon, stir until it is softened. Pour reduction in to a play of food processor. Add superfluous ingredients. Process until reduction is smooth. Add cheese if we cite a some-more spreadable consistency. Spoon in to a portion bowl. Top with ornament of your choice. Makes 1 1/2 cups. People who do not similar to typical pate appear to adore this one. Vary a spices as well as surrogate a vegetables as we wish. Serve with H2O crackers, thick slices of crusty French bread, skinny slices of total wheat bread, or unsalted total wheat crackers. May be frozen. VARIATIONS: ~ Substitute alternative vegetables for a mushrooms (maybe broccoli.) ~ Substitute 1/2 t fennel for a tarragon as well as 1 c total pecans for a almonds ~ change a season by regulating alternative taste additives such as basil, oregano, dillweed, curry powder, or nutmeg.