Almond Mushroom Spread
Ingredients
Instructions
Toast the almonds in an ungreased skillet over low heat until toasted, about 5 minutes. Stir frequently. Remove almonds to a bowl and set aside.
Melt butter over low heat in the same skillet. Add the onion and sauté for 5 minutes.
Stir in the mushrooms, garlic, salt, thyme, and black pepper. Cook over low heat, stirring frequently until liquid evaporates, about 7 to 8 minutes.
Reserve 3 tablespoons of the toasted almonds. Place the remaining almonds in a blender with the mushroom mixture.
Add the olive oil and process until puréed.
Place the pâté in a bowl and stir in the reserved almonds.
Store in a covered container in the refrigerator.
Serve this spread on crackers or bread.
Makes 2 cups
Share this recipe
- You may also like
Check out our veggie cooking videos
Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.
Ingredients
Directions
Toast the almonds in an ungreased skillet over low heat until toasted, about 5 minutes. Stir frequently. Remove almonds to a bowl and set aside.
Melt butter over low heat in the same skillet. Add the onion and sauté for 5 minutes.
Stir in the mushrooms, garlic, salt, thyme, and black pepper. Cook over low heat, stirring frequently until liquid evaporates, about 7 to 8 minutes.
Reserve 3 tablespoons of the toasted almonds. Place the remaining almonds in a blender with the mushroom mixture.
Add the olive oil and process until puréed.
Place the pâté in a bowl and stir in the reserved almonds.
Store in a covered container in the refrigerator.
Serve this spread on crackers or bread.
Makes 2 cups