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Mushroom and Nut Pate


      2 tablespoons margarine
      1 pound mushrooms, sliced
      1 small onion, chopped
      1 garlic clove, minced
      1 cup almonds, slivered
      2 tablespoons vegetable oil
      1/4 teaspoon oregano
      1/4 teaspoon thyme
      1 dash tabasco sauce



    Melt margarine in a large skillet over medium heat. Add mushrooms, onion and garlic.  Saute until the liquid has evaporated. Set aside.
    Coarsely chop almonds in food processor or blender. Remove and set aside 2 tablespoons;  continue chopping remainder while slowly adding oil until mixture is well blended.
    Add mushrooms and seasonings. Blend thoroughly. Stir in reserved almonds.
    Place pate in crock or a small bowl. Sprinkle with chopped parsley or sesame seeds.

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