TO MAKE THE MUSHROOM AND TARRAGON PINE NUT PATE:
1. Melt the non-dairy butter in a large frying pan over a medium heat. Add the mushrooms, shallots, garlic and tarragon to the pan and cook, stirring occasionally, until the mushrooms are cooked and all the liquid from them has evaporated. Season and set aside to cool slightly.
2. Add half the mushroom mixture to a blender, along with the pine nuts. Process the mixture until smooth.
3. Scrape the contents of the blender back into the mushroom pan and mix everything together really well. Scrape into a serving dish and chill until ready to use. Serve garnished with a little fresh tarragon.