Total Calories: 262
Yield: 2 cups
1. Heat the olive oil in a large skillet over medium heat. Add the onions and sauté 2 to 3 minutes or until translucent. Add the mushrooms and a little more than half the garlic. Continue to sauté about 5 minutes or until the mushrooms are soft.
2. Place the almonds in a food processor and grind well.
3. Using a slotted spoon, transfer the onionmushroom mixture to the food processor along with the parsley. Process until smooth. Add the salt, pepper, and remaining garlic (if desired) and mix well. Depending on the moisture content of the mushrooms, the mixture may be too dry or too moist. If it’s too dry, add a little water. If it’s too moist, add some bread crumbs.
4. Transfer the mixture to a bowl and serve. Refrigerate any leftovers in a covered container up to three days.
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