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Almond Mushroom Spread

Veggie.Lover's picture
  Almonds 1 Cup (16 tbs), slivered
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Small, chopped
  Mushrooms 3⁄4 Pound, sliced (fresh)
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon, ground
  Black pepper 1⁄8 Teaspoon
  Vegetable oil 2 Tablespoon

Toast almonds in a heavy ungreased skillet over low heat for about 5 minutes. Stir frequently. Remove almonds to a bowl and set aside.
Melt butter or margarine over low heat in the same skillet. Add onion and saute 5 minutes. Stir in mushrooms, garlic, salt, thyme and black pepper. Cook over low heat, stirring frequently, until liquid evaporates.
Reserve 2 tablespoons of the toasted almonds. Place remaining almonds in a blender with mushroom mixture. Add vegetable oil and process until pureed. Remove from blender to a bowl. Stir in reserved almonds.
Store in a covered container in the refrigerator.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1625 Calories from Fat 1269

% Daily Value*

Total Fat 148 g227.2%

Saturated Fat 38.3 g191.7%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 999.7 mg41.7%

Total Carbohydrates 56 g18.7%

Dietary Fiber 23.4 g93.5%

Sugars 16.5 g

Protein 43 g86.3%

Vitamin A 29.4% Vitamin C 33.2%

Calcium 44.7% Iron 43.2%

*Based on a 2000 Calorie diet

Almond Mushroom Spread Recipe