Send us some "foodback" gourmet@chef.net

Ingredients:

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

 

Directions:

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.

These pages designed and maintained by:
  TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the WebMaster