Louse Ma Thoom
Yield
8 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
almonds
blanched, toasted |
*
|
| 3 | each |
garlic cloves
|
|
| 1 | medium |
onions
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 12 | ounces |
mushrooms
halved |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
almonds
blanched, toasted |
*
|
| 3 | each |
garlic cloves
|
|
| 1 | medium |
onions
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 346.8 | ml/g |
mushrooms
halved |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
|
*
|
Directions
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.
