1 c. slivered almonds
1/4 c. butter
1 sm. onion, chopped
1 clove garlic, minced
3/4 lb. mushrooms, sliced
3/4 tsp. salt
1/2 tsp. thyme leaves
1/8 tsp. white pepper
2 tbsp. salad oil

Spread almonds in shallow pan and toast in 350 degree oven about 8 minutes or until lightly browned. Melt butter in large 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 food processor, whirl almonds to form paste. With motor running, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Turn into a small crock, garnish with almonds in a flower design, serve with crackers.