Total Calories: 829
In a large skillet over medium-high heat, saute mushrooms, onion and garlic in 2 tablespoons of the butter or margarine until vegetables are very tender and most liquid is evaporated. Remove from heat and set aside.
Place walnuts in a food processor bowl. Cover and process with on-off bursts until coarsely chopped. Remove 1/3 cup of the nuts and set aside.
Add remaining 2 tablespoons butter or margarine to food processor. Cover and process until almost smooth. Add mushroom mixture, sherry, salt, thyme, nutmeg and cayenne pepper. Cover and process for 4 to 5 minutes or until light and fluffy. Add chopped parsley and process with on-off bursts until blended. Spoon into a crock or small ramekin. Cool, uncovered, for 15 minutes. Cover with plastic wrap and chill at least 1 hour.
To serve, gently press reserved nuts into top. Garnish with parsley sprigs. Serve with crackers, toast points or Melba toast.
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