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Recipe Name: Almond Mushroom Pate Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) Margarine
1 Onion, chopped
1 Clove garlic, minced
1 1/2 Cup(s) Sliced mushrooms
1/2 Teaspoon(s) Tarragon
1 Cup(s) Blanched whole almonds
1 Tablespoon(s) Lemon Juice
2 Teaspoon(s) Soy sauce
1 Dash(s) White pepper
2 Tablespoon(s) Cream cheese, Kefir cheese
or Neufchatel cheese
Garnish: slivered or finely
chopped almonds fresh
parsley sprigs pimiento
strips or sweet red
strips optional
Date: Sun, 03 Mar 1996 20:39:06 -0500 From: Walt Gray
<> 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.
DIGEST V3 #64 From the MealMaster recipe list. Downloaded from Glen's
MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 182
Calories From Fat: 134
Total Fat: 15.9g
Cholesterol: 0mg
Sodium: 105.5mg
Potassium: 252.1mg
Carbohydrates: 7.3g
Fiber: 3g
Sugar: 2.1g
Protein: 5.7g

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