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. See more great recipes at http://food.barasch.com