VERMONT RECIPES MUSHROOM-ALMOND PATE

Steps:

• 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.