From: Sunset Vegetarian Cooking (Menlo Park, California: Lane Publishing Company, c1981)

Mushroom Almond Pâté

For occasions that call for an elegant appetizer, try this well-seasoned pâté. Serve it from a crock with crackers for an hors d'oeuvre. As a first course, it can be sliced and presented on plates along with crusty bread and tiny sweet gherkins, if you wish.

1 cup slivered almonds
1/4 cup butter or margarine
1 small onion, chopped
1 clove garlic, minced or pressed
3/4 pound mushrooms, sliced
3/4 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon white pepper
2 tablespoons salad oil

Spread almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until lightly browned.

Melt butter in a wide frying pan over medium-high heat. Add onion, garlic, mushrooms, salt, thyme, and pepper. Cook, stirring occasionally, until onion is soft and most of pan juices have evaporated.

In a food processor or blender, whirl almonds to form a paste. With motor running, add oil and whirl until creamy. Add mushroom mixture and whirl until pâté is smooth. Makes eight 1/4-cup servings.

Per serving: 4 grams protein, 6 grams carbohydrate, 35 milligrams cholesterol, 234 calories.

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