Mushroom Almond Pâté

from Sunset Magazine

adapted by Michael Dewees

preparation time: 30 minutes

makes 2 cups

1 cup slivered almonds (I sometimes use whole almonds, unblanched)

1 clove garlic

1 small onion

¾ pound mushrooms (crimini, portobello, button mixture?)

¼ cup butter (Plugrá is nice)

¾ teaspoon salt (more if sweet butter)

1 teaspoon fresh thyme leaves

⅛ teaspoon white pepper

2 tablespoons salad oil

Toast almonds.

Coarsely chop onions and cut mushrooms into quarters.  Melt butter. Add onion, mushroom, garlic, salt, thyme and pepper.  Cook until liquid has evaporated.

In a food processor, process almonds to form a paste.  Pour oil down feed tube and mix until creamy.  Add mushroom mixture and incorporate until pâté mixture emerges.  Taste and add more seasonings if needed.  Chill.  

It’s fun to put this in a nice mold, press in decorations such as sliced pimento or olives, and when un-molded, garnish with sliced almonds and parsley.  I like to unmold and let this come to room temperature; it is tastier. This recipe has been a bit altered from Sunset.  Serve with crackers, sliced baguette rounds. Les champignons sont bons!

Note: You can alter the amounts. Sometimes I put in more mushrooms; sometimes I use more garlic. I’ve even put in soy sauce and a bit of cognac.