Mushroom Paté

1 lb. white mushrooms
1 lb. portabello mushrooms
1 tsp. Amaretto liquer
pinch cinammon
pinch tumeric
pinch paprika
1/2 cup Light mayonaisse
Tabasco sauce
2 cloves garlic, mashed
1 scallion chopped

1.  Combine mayonaisse, garlic, scallions, and 3-4 drops of tabasco in
    small bowl. Set aside to let the flavors come together.

2.  Dice or chop mushrooms. In a larger bowl, mix mushrooms and
    mayo mixture. Add spices, liquer, and pepper to taste.

3.  Set in refrigerator for 1 or more hours to let flavors mingle.

4.  Serve molded to shape or in bowl.

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