Mushroom Almond Pate

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            FOOD FUNNY
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Here a from-the-mouths-of-babes one from Rosemary Zwick of
Cape Town, South Africa

One day a mother took her 6-year-old son with her to visit a friend
at work. Everyone there knew her, and she was offered a cup of
coffee. As one of the employees went to make more coffee, her
son followed her and asked, "What are you doing?"

"I'm making your mom's favorite drink," she answered.

Imagine the woman's shock when she heard her son say, "Wow!
You know how to make beer?"

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            TODAY'S RECIPE
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I'm crazy about nuts. They're tasty, healthy, versatile, inexpensive,
and tasty. I know I said tasty twice, but they just are. Here is the
lineup for a week of nutty recipes:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Mushroom Almond Pate
[Pecan-Stuffed Eggs]

Tuesday's Soup or Salad
Pine Nut and Green Bean Salad
[Almond Soup]

Wednesday's Side Dish
Walnut Barley
[Brussels Sprouts with Hazelnuts]

Thursday's Entree
Pork and Cashew Stir-Fry
[Pasta with Walnut Sauce]

Friday's Dessert
Maple Walnut Pie
[Chocolate, Cashew, and Coconut Clusters]

You can substitute walnuts, pecans, or hazelnuts for the almonds
in this recipe with excellent results.

Mushroom Almond Pate

4 Tbs (60 ml) butter
1 onion, chopped
1-2 cloves garlic, chopped
3/4 lb (340 g) sliced mushrooms
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 cup (250 ml) slivered almonds, toasted

Heat the butter in a skillet over moderate heat and saute the onion,
garlic, mushrooms, thyme, salt, and pepper until the onion is tender
and most of the liquid has evaporated. Process the almonds in an
electric blender or food processor to make a paste. Add the
mushroom mixture and process until smooth. Refrigerate until set.
Serve with bread, crackers, or pita bread. Serves 6 to 8.
Received on Mon Aug 21 18:33:23 2006