2 tbsp Almonds
1/2 cup Mushrooms, sliced
2 tsp Unsalted butter
1/2 cl Garlic, minced
1/8 tsp Dried thyme
1/8 tsp Salt
1/8 tsp Freshly ground black pepper
1/2 tsp Sherry
1 tsp Unsalted butter
1 Green onion, thinly sliced
For garnish
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Place almonds in food processor or blender and process, using steel blade, until finely ground. Set the almonds aside.
Chop the mushrooms finely and set them aside for a moment. In a medium-size, heavy, nonstick skillet over medium heat, melt the two teaspoons butter and saute the minced garlic for a minute or two until it realeases its fragrance. Add the minced mushrooms and continue to saute, stirring occasionally, until the liquid evaporates.
Add thyme, salt, pepper and sherry; simmer until the mushrooms are dry.
Now add the last teaspoon of butter and the reserved ground almonds; combine thoroughly. Spoon into a serving dish. Cover the pate and refrigerate for at least 30 mintues so the flavors can blend.
Garnish with sliced onions and serve with thin slices of French bread or melba toast.
Assorted recipes from the Detroit News, entered by Diane Pahl
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