Mushroom & Roasted Almond Pate

Ingredients

• 400 g button mushrooms, washed

• 150 g almonds, blanched, peeled and ground

• 2-3 sprigs thyme

• 2 tsp garlic

• 6-8 spring onions, whites and greens separate and chopped

• 2 + 1 tsbp butter

• salt & pepper

Method

Wash & slice the mushrooms.

In a heavy-bottomed pan, heat 2 tbsp of butter and add the crushed almonds. Sauté till nice and golden. Remove from the stove and keep aside.

Add 1 tbsp of butter to the pan, add the garlic and spring onion whites and cook till translucent

Add the sliced mushrooms and continue to cook. Add salt, pepper and thyme.

The mushrooms at this point release a lot of water. Continue to cook and add the spring onion greens.

Before it dries out completely, add the golden brown almonds and mix really, really well. Continue to cook till
almost dry.

Remove, cool and then pass through a blender. I also like using a dry grinder since it can blend smaller quantities.

Chill and serve with thinly sliced melba or any savoury cracker of your choice.