1 c  Almonds, blanched & toasted

      3 ea Garlic cloves

      1 md Onion, coarsely chopped

      2 tb Olive oil

     12 oz Mushrooms, halved

    1/2 ts Salt

    1/2 ts Pepper

    1/2 ts Thyme

  Chop the toasted alomnds in a food processor until they resemble very fine
  breadcrumbs.
  In a large skillet, saute the onion & garlic in the olive oil until the
  onions are tender.  Add all the remaining ingredients.  Saute for
  approximately 5 minutes.  The mushrooms need to be limp.
  Transfer this mixture to the food processor & process with the almonds.
  Chop well until you have a thick paste.
  Place the pate in a shallow dish & surround with crackers, melba toast,
  pita chips or French bread slices.
  Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style"
  From: Cooking