2 tablespoons of margarine 1 pound of mushrooms, sliced 1 small onion, chopped 1 clove garlic, minced 1 cup of almonds, slivered 2 tablespoons of oil 1/4 teaspoon of oregano 1/4 teaspoon of thyme Dash of Tabasco sauce
Melt margarine in a large skillet over medium heat. Add mushrooms, onion and garlic. Sauté until liquid evaporates; set aside. Coarsely chop almonds in food processor or blender. Remove and set aside 2 tbsp. Continue chopping remaining while slowing adding oil. Add mushroom mixture and seasonings. Blend thoroughly. Stir in reserved almonds. Place in small bowl or crock. Refrigerate.
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