The flavor of this meatless pate is surprisingly like that of the favored chicken liver mixture.

For 1 1/2 cups pate you will need:

1 c. toasted almonds
1 clove garlic, minced or pressed
3/4 lb. fresh mushrooms, chopped
1/4 c. butter
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. ground white pepper
1 tbsp. dry sherry or Madeira (optional)
2 tbsp. soft butter, butter or salad oil
Sliced green onions

1. Grind almonds or pulverize them in blender or food processor using steel blade. Reserve.

2. In wide frying pan, saute garlic and mushrooms in 1/4 cup butter over high heat until liquid evaporates. Add salt, thyme, pepper and sherry. Simmer until mushrooms are dry.

3. Puree mushroom mixture in blender or food processor with half the almonds. Blend in the 2 tablespoons butter and fold in remaining almonds.

4. Turn into serving dish. Cover and chill for at least 30 minutes to blend flavors. Garnish with chopped green onions before serving.

Good served with: Crisp crackers or bread as a spread or as a dip for raw vegetables.

Tips: Pate can be made several days ahead of time, covered and refrigerated.