Green Vegetable Pâté

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  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 tablespoon butter or margarine
  • 1/2 cup thinly sliced onion
  • 1/2 pound mushrooms, cleaned and sliced (about 3 cups)
  • 1 (10-ounce) package 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 tablespoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon dried fines herbs or herbes de Provence
  • 1/4 teaspoon ground nutmeg


Place water in a small saucepan and sprinkle gelatin over water. Place pan over low heat and stir constantly until gelatin dissolves, about 3 minutes. Set aside.

Melt butter in a large skillet over medium heat; add onion and mushrooms and cook about 4 minutes. Place mixture in the bowl of a food processor; add gelatin and remaining ingredients and process until pureed. Pour into a 3-cup mold and chill until firm. Unmold and serve with crackers.

Makes 8 servings.

This vegetable pâté has a lively flavor and texture, but is surprisingly low in calories.

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