Green Vegetable Pate

Course : Dips
Serves: 8
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1 package unflavored gelatin
1/2 cup cold water
1 tablespoon butter or margarine
1/2 cup thinly sliced onion
1/2 pound sliced mushrooms
10 ounces frozen cut green beans
1/2 cup walnuts
1/2 cup parsley leaves
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1/4 teaspoon dried fines herbes or herbes de provence
1/8 teaspoon ground nutmeg

Preparation / Directions:

This vegetable pate has lively flavor and texture, but is surprisingly low in calories. In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir constantly until the 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. Add the beans, cover and cook 4 to 5 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.

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