Categories: Appetizers, Vegetables 
      Yield: 6 servings 
  
      2 tb Margarine 
      1 x  Sm Onion, chopped (1/4 c) 
      1 x  Clove garlic, minced 
  1 1/2 c  Sliced Mushrooms (4 oz) 
    1/2 ts Tarragon 
      1 c  Blanched Whole Almonds(6 oz) 
      1 tb Lemon juice 
      2 ts Soy Sauce 
      1 ds White Pepper 
      2 tb Cream Cheese, opt.   * 
  
  * 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. 
  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.