Instructions: Additional almond slivers or slices of red bell pepper to garnish

Heat the oil in a large skillet over a medium-high flame. Add all the mushrooms, onion and garlic and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Remove from the heat, stir in tarragon and let cool.

Transfer the mushroom mixture to a food processor or blender. Add almonds, lemon juice, soy sauce and pepper, and process until smooth. Transfer the pate to a bowl and let stand for 1 hour before serving. Garnish with almonds or peppers.

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