2 Tbs margarine
1 small onion, chopped (1/4 c)
1 clove garlic, minced
1 1/2 cups sliced mushrooms, (4 oz)
1/2 tsp tarragon
1 cup blanched whole almonds, (6 oz)
1 Tbs lemon juice
2 tsp soy sauce
1 dash white pepper
2 Tbs cream cheese, optional *


* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saut‚ 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.