| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Lebanese | Appetizers, Lebanese, Nuts, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | c | Almonds, blanched & toasted |
| 3 | Garlic cloves | |
| 1 | Onion, coarsely chopped | |
| 2 | T | Olive oil |
| 12 | oz | Mushrooms, halved |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/2 | t | Thyme |
INSTRUCTIONS
Chop the toasted alomnds in a food processor until they resemble very fine breadcrumbs. In a large skillet, saute the onion & garlic in the olive oil until the onions are tender. Add all the remaining ingredients. Saute for approximately 5 minutes. The mushrooms need to be limp. Transfer this mixture to the food processor & process with the almonds. Chop well until you have a thick paste. Place the pate in a shallow dish & surround with crackers, melba toast, pita chips or French bread slices. Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style" From: Cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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