• Cooking Time:
  • Servings: 8-10
  • Preparation Time:


Can be served hot, cold, or even at room temperature with fresh bread or your favorite crackers.


  • 3/4 lb sliced mushrooms (I use crimini, shiitake and white, but you can use your favorite or a combo)
  • 1 cup slivered almonds (can also use your favorite nut, or a combination such as 1/3 c almonds, 1/3 c walnuts)
  • 1/4 cup butter (preferred) or margarine
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon thyme
  • fresh ground pepper, to taste
  • 2 tablespoons oil (I've used extra virgin olive oil, salad oil, and white truffle infused oil, your preference)


  • Spread nuts in shallow pan and toast in oven until lightly browned (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 on medium heat.
  • Add onions, garlic, mushrooms, salt, thyme, and pepper.
  • Cook, stirring occasionally,until 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.

Categories: Appetizer  Crowd Cooking  Dip  Nuts  Spread 
© 2006-2017 BakeSpace, Inc. All Rights Reserved