Ingredients
-
3/4 lb sliced mushrooms (I use crimini, shiitake and white, mixed, but you can use your favorite or a combo)
-
1 cup slivered almonds (can also use your favorite nut, or a combination of nuts, such as 1/3 c almonds, 1/3 c walnuts, and)
-
1/4 cup butter (preferred) or 1/4 cup margarine
-
1 small onion, chopped
-
3 cloves garlic, minced
-
1/2 teaspoon salt
-
1 teaspoon thyme
-
2 tablespoons oil (I've used extra virgin olive oil, salad oil, and white truffle infused oil - your preference)
-
fresh ground pepper, to taste
Instructions
- Spread nuts in shallow pan and toast in oven until lightly browned (note: if you're using a combination of nuts, toast each kind separately, as some take longer than others).
- Melt butter or margarine in large frying pan/skilled on medium heat.
- Add onions, garlic, mushrooms, salt, thyme, and pepper.
- Cook, stirring occasionally,'til onion is soft and most of the juices have evaporated.
- In food processor, whirl nuts to form paste.
- Add oil and whirl until creamy.
- Add mushroom mixture and whirl until smooth.
- Can be served hot, cold, or even at room temperature with fresh bread or your favorite crackers.