Crunchy bits of almonds in a mushroom spread with onions and garlic make this a delicious topping for crackers or canapés.
Toast the almonds in an ungreased skillet over low heat until toasted, about 5 minutes. Stir frequently. Remove almonds to a bowl and set aside.
Melt butter over low heat in the same skillet. Add the onion and sauté for 5 minutes.
Stir in the mushrooms, garlic, salt, thyme, and black pepper. Cook over low heat, stirring frequently until liquid evaporates, about 7 to 8 minutes.
Reserve 3 tablespoons of the toasted almonds. Place the remaining almonds in a blender with the mushroom mixture.
Add the olive oil and process until puréed.
Place the pâté in a bowl and stir in the reserved almonds.
Store in a covered container in the refrigerator.
Serve this spread on crackers or bread.
Makes 2 cups