Sauté first five items over medium heat until moisture is absorbed. Process almonds, olive oil and balsamic vinegar in food processor until smooth. Add all the ingredients together in food processor and process until smooth. Refrigerate several hours, covered. Can be frozen. Serve with light rye bread, crackers, brie cheese. Serves 20. 

Mushroom Almond Pate

1 pound of mushrooms
1 cup of slivered almonds
1 clove garlic
1 small yellow onion
1/4 cup of butter
3/4 teaspoon of salt
1/2 teaspoon of thyme leaves
1/8 teaspoon of white pepper
2 tablespoons of oil

Toast almonds in a wide frying pan until browned. Turn out of pan to cool. Using a food processor fitted with a steel blade, finely chop garlic. Cut onion into small chunks, add to garlic and process with on and off bursts until chopped. Set aside. Break mushrooms in half if large, then process with on and off bursts until chopped. Melt butter in frying pan over medium-high heat. Add garlic, mushrooms, onion, salt, pepper and thyme. Cook, stirring, until most liquid has evaporated. Process almonds until coarsely chopped. Remove 2 tablespoons almonds and set aside. Process remaining nuts to form a paste. Pour oil down feed tube and process until creamy. Add mushroom mixture and process until pate is smooth. Add remaining almonds and blend with 2 on and off bursts. Pour into bowl for serving. Cover and chill. We recommend making this pate 24 hours in advance, as the flavors need time to blend together. Top with sour cream and a sprig of parsley. Accompany with toasted rounds of French bread or plain crackers. Especially good when served with a white wine. Makes 2 cups.