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Add a photoServings: 4
Ingredients
- 1 c. slivered almonds
- 1/4 c. butter
- 1 sm. onion, minced
- 1 clove garlic, chopped
- 3/4 pound mushrooms, sliced
- 3/4 teaspoon salt
- 1/2 teaspoon thyme leaves
- 1/8 teaspoon white pepper
- 2 tbsp. salad oil
Directions
- Spread almonds in shallow pan and toast in 350 degree oven about 8 min or possibly till lightly browned. Heat butter in large frying pan over medium-high heat. Add in onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, till onion is soft and most of pan juices have evaporated. In food processor, whirl almonds to create paste. With motor running, add in oil and whirl till creamy. Add in mushroom mix and whirl till pate is smooth. Turn into a small crock, garnish with almonds in a flower design, serve with crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 208 | 84% |
| Total Fat 23.91g | 30% |
| Saturated Fat 8.88g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 523mg | 22% |
| Potassium 369mg | 11% |
| Total Carbs 6.86g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.47g | 2% |
| Protein 5.19g | 8% |
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