Recipe - Mushroom-Almond Pate

2 tablespoon Almonds
One half cup Mushrooms, cut or sliced up
2 teaspoon Unsalted butter
One half cl Garlic, minced
1/8 teaspoon Dried thyme
1/8 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
One half teaspoon Sherry
1 teaspoon Unsalted butter
1 Green onion, thinly cut or sliced up
For garnish

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
mediumsize, 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 cut or sliced up onions and serve with thin slices of French bread or
melba toast.

Assorted recipes from the Detroit News, entered by Diane Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini