Categories: Appetizers, Lebanese, Nuts, Vegetarian 
      Yield: 8 servings 
  
      1 c  Almonds, blanched & toasted 
      3 ea Garlic cloves 
      1 md Onion, coarsely chopped 
      2 tb Olive oil 
     12 oz Mushrooms, halved 
    1/2 ts Salt 
    1/2 ts Pepper 
    1/2 ts 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