Mushroom pate


2 tbsp butter
1/2 cup almonds (for a stiffer pate use an additional 1/2 cup)
1 tbsp olive oil
1/2 cup chopped onion
3/4 lb fresh mushrooms
1 clove garlic, minced
1/4 tsp dried thyme
Salt, preferably sea salt, and freshly ground pepper to taste
2 tbsp dry vermouth
1 tsp grated lemon rind (optional)
Chopped fresh parsley for garnish (optional)

How to prepare

Heat 2 tsp of the butter in a sm skillet and saut

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