Mitchell: Mushroom Pate

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* Exported from MasterCook *

 

Almond Mushroom Pate

 

Recipe By :Paulette Mitchell

Serving Size : 0 Preparation Time :0:00

Categories : Condiments New Import

 

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons margarine

1/4 cup chopped onion

1 clove garlic -- minced

1 1/2 cups sliced mushrooms (4 oz)

1/2 teaspoon fresh tarragon

1 cup blanched whole almonds (6 oz)

1 tablespoon lemon juice

2 teaspoons soy sauce

dash white pepper

2 tablespoons Neufchatel or cream cheese (optional)

 

In a large skillet, melt the margarine. Add the onion, garlic and

mushrooms. Saute' until tender but not browned. Add the tarragon and

stir until softened. Pour mixture into the bowl of a food processor

fitted with a steel blade. Add the remaining ingredients. Process

until mixture is smooth. Add the cheese if you prefer a more

spreadable consistency. Spoon into a serving bowl. Top with the

garnish of your choice. May be served warm or at room temperature

shortly after preparing but it improves in flavor if it is

refrigerated overnight. Bring to room temperature before serving.

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VARIATIONS:

* Substitute other vegetables for the mushrooms.

* Substitute 1/2 tsp fennel for the tarragon and 1 cup whole pecans

for the almonds.

* Vary the flavor by using other seasonings such as basil, oregano,

dill weed, curry powder or nutmeg.

 

Source:

" The 15-Minute Gourmet Vegetarian 1999 "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 1109 Calories; 99g Fat (75.6%

calories from fat); 33g Protein; 39g Carbohydrate; 12g Dietary Fiber;

0mg Cholesterol; 973mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2

Lean Meat; 2 Vegetable; 0 Fruit; 18 Fat.

 

NOTES : This pate may also be frozen.

Nutr. Assoc. : 0 0 0 4977 0 902277 0 0 0 2130706543