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Mushroom and Almond Pate

A savory dip or sandwich filling

Sharon Young

Serves 10

2/3 cup almonds
2 tablespoons soy margarine, halved
8 ounces mushroom pieces
2 scallions, diced
1 clove garlic, diced
tarragon, to taste
pepper, to taste
1/4 cup firm tofu, mashed 

Sauté the almonds in 1 tablespoon soy margarine until lightly toasted, about 5 minutes. Set aside.

In a saucepan, melt the second tablespoon of soy margarine. Cook the mushrooms, scallions, garlic, and spices for 2 minutes. Remove with a slotted spoon, reserving the liquid.

Put the mushroom mixture in a high-powered blender or food processor and add 1 tablespoon of the reserved liquid, the sautéed almonds, and the mashed tofu. Blend until smooth and well mixed. Season to taste. Chill for 2 hours to blend the flavors. Serve as a dip for crackers and vegetables or as a sandwich spread.

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