MUSHROOM ALMOND PATE

3/4 pound mushrooms, chopped
1 onion, finely chopped
3 garlic cloves, chopped
1/4 teaspoon thyme
3 tablespoons unsalted butter
1 cup almonds, toasted
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
TO SERVE:
light rye bread, crackers, brie cheese

Saute mushrooms, onion, garlic, and thyme in butter over medium heat until moisture is absorbed.

Process almonds, balsamic vinegar, and olive oil in food processor until smooth.

Add mushroom mixture, salt, and pepper to almond mixture in food processor and process until smooth. Refrigerate several hours, covered. Can be frozen.

Serve with light rye bread, crackers, brie cheese.

Servings: 20
Adapted from unknown source