From Linda on AOL.

Mushroom Pâté

1 onion - (about 4 oz) -- peeled, quartered
1 garlic clove -- peeled
3/4 lb crimini mushrooms -- cleaned, quartered
6 TBS butter
3/4 tsp ground thyme
1 tsp salt - (about)
1 cup almonds

In a food processor, whirl onion and garlic, pulsing on and off, until very finely chopped. Scrape into a bowl. Add half the mushrooms to processor and pulse until finely chopped (take care not to purée); scrape into bowl with onion mixture. Repeat to finely chop remaining mushrooms and scrape into bowl.

In a 10- to 12-inch frying pan over medium-high heat, melt butter. Add mushroom-onion mixture, thyme, and 1 tsp salt; stir often until liquid has evaporated, about 20 minutes.

Meanwhile, spread almonds in an 8-inch square pan. Bake in a 350ºF regular or convection oven, shaking pan occasionally, until nuts are golden beneath skins, about 10 minutes. Pour into food processor. Whirl until nuts are as finely ground as possible. Stir into warm mushroom mixture.

Pack into a small bowl (at least 2 1/2-cup capacity) or two 1-cup ramekins; cover with plastic wrap. Chill overnight to blend flavors. Bring to room temperature and serve in bowl or ramekins.

This recipe yields 2 cups.

Per serving: 47 cal., 83% (39 cal.) from fat; 1.1 g protein; 4.3 g fat (1.5 g sat.); 1.6 g carbo (0.6g fiber); 96 mg sodium; 5.8 mg chol.

Comments: Mirka Hodur, a San Francisco Bay Area caterer, got the recipe for this pâté from restaurateur Bob Goldberg. She serves it on thin, toasted slices of bread, topped with chopped calamata olives and fresh thyme leaves. It's also delicious on crackers or plain baguette slices. Make pâté one day before serving.

Source:
"Sunset Magazine, November 2001"

Pam
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