Almond Mushroom Spread Recipe
Ingredients
| Slivered almonds | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, chopped | |
| Mushrooms | 3/4 pound, sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Ground thyme | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Vegetable oil | 2 Tablespoon |
Directions
Toast almonds in a heavy ungreased skillet over low heat for about 5 minutes. Stir frequently. Remove almonds to a bowl and set aside.
Melt butter or margarine over low heat in the same skillet. Add onion and saute 5 minutes. Stir in mushrooms, garlic, salt, thyme and black pepper. Cook over low heat, stirring frequently, until liquid evaporates.
Reserve 2 tablespoons of the toasted almonds. Place remaining almonds in a blender with mushroom mixture. Add vegetable oil and process until pureed. Remove from blender to a bowl. Stir in reserved almonds.
Store in a covered container in the refrigerator.
Melt butter or margarine over low heat in the same skillet. Add onion and saute 5 minutes. Stir in mushrooms, garlic, salt, thyme and black pepper. Cook over low heat, stirring frequently, until liquid evaporates.
Reserve 2 tablespoons of the toasted almonds. Place remaining almonds in a blender with mushroom mixture. Add vegetable oil and process until pureed. Remove from blender to a bowl. Stir in reserved almonds.
Store in a covered container in the refrigerator.
Chef
