| Mushroom & Nut Pate
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. |
