| 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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