Instructions: In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir constantly until gelatin dissolves, about 3 minutes. Set aside.

In a large skillet, melt the butter, then add the onion and mushrooms and cook over medium heat for about 4 minutes. Put the cooked vegetables in the bowl of a food processor. Add the gelatin and the remaining ingredients, and process until pureed. Pour into a 3-cup mold and chill until firm. Unmold and serve with crackers.

This recipe yields enough pate for 8 servings.

Comments: This vegetable pate has lively flavor and texture, but is surprisingly low in calories.

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