2 tbsp. butter
1 lb. sliced mushrooms
1 sm. onion, chopped
1 clove garlic, minced
1 c. slivered almonds, roasted
2 tbsp. vegetable oil
1/2 tsp. oregano
1/4 tsp. thyme
Dash of Tabasco

Melt butter in large skillet. Add mushrooms, onions, and garlic. Saute until liquid has evaporated. Coarsely chop almonds in food processor. Remove and set aside 2 tablespoons. Continue to chop remainder of almonds slowly, adding oil until well blended. Add mushrooms and seasonings. Blend thoroughly. Stir in reserved almonds. Goes well with fresh vegetables, crackers, or bread chunks. Makes 1 1/2 cups. 52 calories per serving. Cholesterol, 0.