Louse Ma Thoom

• 1 cup almonds blanched, toasted
• 3 each garlic cloves
• 1 medium onions chopped
• 2 tablespoons olive oil
• 12 ounces mushrooms halved
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme

1. Chop the toasted almonds in a food processor until they resemble very fine breadcrumbs.
2. In a large skillet, saute the onion and garlic in the olive oil until the onions are tender.
3. Add all the remaining ingredients.
4. Saute for approximately 5 minutes.
5. The mushrooms need to be limp.
6. Transfer this mixture to the food processor and process with the almonds.
7. Chop well until you have a thick paste.
8. Place the pate in a shallow dish and surround with crackers, melba toast, pita chips or French bread slices.

almonds blanched, garlic, onions, olive oil, mushrooms, salt, black pepper, thyme

Taken from recipeland.com/recipe/v/louse-ma-thoom-41836 (may not work)