3 tbsp. unsalted butter
1 onion, finely chopped
3 garlic cloves, chopped
3/4 lb. mushrooms, chopped
1/4 tsp. thyme
1 c. almonds, toasted
2 tbsp. olive oil
1/4 c. balsamic vinegar
1 tsp. salt
1/2 tsp. ground pepper

1. Saute first five items over medium heat until moisture is absorbed.

2. Process almonds, olive oil and balsamic vinegar in food processor until smooth.

3. Add all the ingredients together in food processor and process until smooth.

4. Refrigerate several hours, covered. Can be frozen.

5. Serve with light rye bread, crackers, brie cheese. Serves 20.