MUSHROOM & ALMOND PATE

By BobD

Ingredients

• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 3/4 pound mushrooms, chopped
• 1/2 teaspoon thyme
• 1 cup almonds, toasted
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Details

Servings 3
Adapted from events.nytimes.com

Preparation

Step 1

Heat the butter in a large pan. Saute the onion, garlic, mushrooms and thyme over medium-low heat.

Place the toasted almonds in a food processor with the olive oil and process until smooth. Add the mushroom mixture, balsamic vinegar and salt and pepper. Process until the mixture becomes either a bit chunky or very smooth, depending on preference. Transfer to a serving bowl and refrigerate, covered, for several hours.

Serve with light rye bread, crackers, grapes, pears and Brie cheese.