1/4 cup butter or margarine (I'm sure coconut oil would work, of course Earth Balance would)
1 small onion, chopped
1 clove of garlic, minced or pressed
3/4 pound mushrooms, sliced
3/4 teaspoon of salt
1/2 teaspoon thyme leaves (dried)
1/8 teaspoon pepper
2 Tablespoons salad oil (not sure what they are calling "salad oil." Use what you want. I have some sage and mushroom oil in my cupboard from Raimondo Winery that's going in my next batch of this).
Spread almonds on a shallow pan and toast in a 350 degree oven for 8 minutes or until lightly browned. (Or you could just buy roasted almonds).
Melt the butter (or whatever solid fat you prefer) in a 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 the motor running, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Makes eight 1/4 cup servings.
This is not really the kind of pate that will be thick enough to slice. Just put it in ramekins or in a nice serving dish and let folks have at it.
Nutritional info: 4 grams protein, 6 grams carbohydrate, 35 milligrams cholesterol (if you use butter), 234 calories.