Mushroom Almond Pate

1 cup slivered almonds
1 clove garlic
1 small onion
¾ pound mushrooms
¼ cup butter
¾ teaspoon salt
½ teaspoon thyme leaves
¼ teaspoon white pepper
2 Tablespoon peanut oil

Toast almonds in a wide frying pan over medium heat, stirring frequently, until lightly browned; turn out of pan and cool. In food processor, chop garlic. Cut onion in chunks, add to garlic, process until onion is chopped; set aside. Break mushrooms in half, drop in processor and process until coarsely chopped. Melt butter in frying pan over medium-high heat. Add garlic, onion, mushrooms, salt, thyme, and pepper. Cool, stirring occasionally, until most liquid has evaporated. Process almonds until coarsely chopped. Remove 2 Tablespoons nuts and set aside. Process remaining nuts to form a paste. Pour oil down feed tube and process until creamy. Add mushroom mixture and process until pate is smooth. Add reserved nuts and blend with two on-off bursts. Cover and chill. Makes 2 cups.