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