Serves: 5
Total Calories: 262
Yield: 2 cups

2 tablespoons olive oil
1 large onion diced
3 cups sliced mushrooms
6 cloves garlic sliced
1 cup almonds
1/4 cup coarsely chopped fresh parsley
sea salt to taste
freshly ground black pepper to taste
whole grain bread crumbs

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.

Nutritional Facts:

Serves: 5
Total Calories: 262
Calories from Fat: 168

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Tahini-Carrot Spread
Faux Cheez Whiz
Baba Ganoush
Umeboshi Cream
Hummus
Guacamole
Poblano Pepper and Red Bean Dip
Robin's Easy Mushroom Pate
Malted Peanut Spread
Roasting Garlic
Roasted Garlic Tapenade
Vegetable Pate
Pumpkin Seed Pate
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Olive and Almond Pate
Raw Almond Pate
Pecan Butter
White Bean and Roasted Garlic Puree
Vegan "Chopped Liver"
Cashew-Olive Spread
Green Hummus
Whipped Tahini