Mushroom Almond Pate
1 cup slivered almonds
1 clove garlic
1 small onion
¾ pound mushrooms
¼ cup butter
¾ teaspoon salt
½ teaspoon thyme leaves
¼ teaspoon white pepper
2 Tablespoon peanut oil
Toast almonds in a wide frying pan over medium heat, stirring frequently, until
lightly browned; turn out of pan and cool.
In food processor, chop garlic. Cut onion in chunks, add to garlic, process
until onion is chopped; set aside. Break mushrooms in half, drop in processor
and process until coarsely chopped. Melt butter in frying pan over medium-high
heat. Add garlic, onion, mushrooms, salt, thyme, and pepper. Cool, stirring
occasionally, until most liquid has evaporated.
Process almonds until coarsely chopped. Remove 2 Tablespoons nuts and set aside.
Process remaining nuts to form a paste. Pour oil down feed tube and process
until creamy. Add mushroom mixture and process until pate is smooth. Add
reserved nuts and blend with two on-off bursts. Cover and chill.
Makes 2 cups.