Mushroom pâté makes an excellent and light snack or appetizer    .  You can also slice off a big chunk and place it on top of a salad!  The consistency really is pâté-esque and you can mix up the mushrooms and spices to fit any mushroom-appreciating tastebud.

Ingredients:

• 8 oz. assorted mushrooms: shitake, oyster, cremini, common, etc.
• 2 T butter
• 1/4 c. chopped shallots
• 2 cloves garlic, chopped
• 1/4 t. ground cumin
• 1/4 t. dried thyme
• 1/2 c. toasted almonds
• 1 T. extra virgin olive oil
• 1/2 T. minced basil or parsley

1. Clean then coarsely chopmushrooms.
2. In a 5-6 qt. pan over med-high heat, melt butter.  Add the mushrooms, shallots, garlic, and herbs.  Stir until all the liquid is evaporated and everything is lightly browned, about 6-8 minutes.
3. In a food processor, finely grind the almonds.  Add the oil and whirl again until a paste forms.  Add the mushroom mixture, and parsley, then whirl until smooth.  Add salt & pepper to taste.
4. Mound into a mold or simply into a bowl.  Serve with baguette slices or cracker.