From cestlavegan.com; similar to San Diego Cellars mushroom pâté.
Makes 2 cups.
1 cup toasted almonds
2 1/2 tbsp olive oil
2 cups finely chopped white onion
1 1/2 tbsp finely chopped garlic
2 cups finely chopped wild mushrooms (half shitake, half crimini)
1/2 tsp fresh thyme or 1/4 tsp dry thyme2 tbsp balsamic vinegar (optional?)
In food processor, finely chop almonds. Add 2 tbsp of the olive oil.
Saute onion, garlic, mushrooms and thyme in 1/2 tbsp olive oil until the liquids evaporate.
Add mushroom mixture to almond mixture and process until smooth.
Fold in balsamic vinegar. We used just 1 tbsp of the balsamic vinegar because we didn’t want to overwhelm the mushrooms.
Chill and serve with crackers or vegetables. Fabulous!