1990 MUSHROOM PATE

1 tablespoon unsalted margarine
1/2 pound fresh mushrooms, cleaned, finely chopped
1 medium onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons reduced calorie mayonnaise

In medium skillet over medium heat, melt margarine. Cook mushrooms and onion. Stir in Worcestershire sauce, lemon juice, salt and pepper. Cook until all juices have evaporated, about 15 minutes, stirring occasionally. Cool, then stir in mayonnaise. Chill. Serve with low-salt crackers or vegetables.

Makes 1 cup (8 servings of 2 tablespoons each at 35 calories). Exchanges: 1/2 vegetable, 1/2 fat, 3 grams fat.

- From The American Diabetes Association Family Cookbook,