2 tbsp butter or margarine
2 tbsp sliced green onion
1 tbsp all-purpose flour
1 package (8 ounces) Fresh mushrooms, coarsely chopped
2 tbsp dry vermouth
1/4 cup toasted chopped almonds
2 tbsp grated Parmesan cheese
1. In 1 1/2-quart microwave-safe casserole, combine butter and onion. Cover with lid; microwave on HIGH 2 minutes or until onion is tender, stirring once during cooking.
2. Stir in flour until smooth. Stir in mushrooms and vermouth. Microwave, uncovered, on HIGH 5 minutes or until mushrooms are tender, stirring once during cooking. Stir in almonds and cheese. Cool slightly. In covered blender or food processor, blend mushroom mixture until finely chopped but not smooth. Pack into bowl or crock. Cover; refrigerate until serving time, at least 4 hours. Serve with crackers. Makes about 1 1/4 cups.