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Almond Mushroom Pate

A appetizer recipe for Almond Mushroom Pate, made with whole almonds, sliced mushrooms, and more and served as an almond mushroom pate appetizer.

Ingredients:

Directions:

  1. In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Sauté until tender but not browned. Add tarragon, stir until it is softened.
  2. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spread-able consistency.
  3. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups.
  4. 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 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.

Servings: 6

This recipe for Almond Mushroom Pate is from our appetizer recipes collection.

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