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1
Chop the chestnut mushrooms, melt the butter and saute the onion and garlic for 5 minutes. Add the mushrooms and thyme, and saute for 8 minutes or until the mushrooms are cooked.
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2
Reserving the juices in case you need to add a little moisture in step three, drain the onion/garlic/mushroom mixture, and blend it with the cream cheese and fromage frais.
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3
Reserving some slivered almonds for garnish, process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR, if you prefer a finer, smoother pate, add the onion/garlic/mushroom to the food processor and process OR, for a more varied texture, process some of the onion/garlic/mushroom mixture with the nuts, then fold both mixtures together until they are well-combined. If the mixture becomes too dry (which is unlikely), add a little of the juice reserved in step two.
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4
Chill the pate for 2 hours, then scatter the reserved slivered almonds on top and serve the pate with crusty bread, pita bread, crackers or vegetable sticks. This pate is best eaten within 2 days.
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5
Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.
