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Louse Ma Thoomappetizers, vegetarian, nuts, lebanese 1 cup almonds, blanched & toasted 3 each garlic cloves 1 medium onion, coarsely chopped 2 tablespoon olive oil 12 oz mushrooms, halved 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon thyme Chop the toasted alomnds in a food processor until they resemble very fine breadcrumbs. In a large skillet, saute the onion & garlic in the olive oil until the onions are tender. Add all the remaining ingredients. Saute for approximately 5 minutes. The mushrooms need to be limp. Transfer this mixture to the food processor & process with the almonds. Chop well until you have a thick paste. Place the pate in a shallow dish & surround with crackers, melba toast, pita chips or French bread slices. Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style" From: Cooking
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