| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Lebanese |
Appetizers, Lebanese, Nuts, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Almonds, blanched & toasted |
| 3 |
|
Garlic cloves |
| 1 |
md |
Onion, coarsely chopped |
| 2 |
tb |
Olive oil |
| 12 |
oz |
Mushrooms, halved |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
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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