Add 1 cup of almonds to a high-powered food processor and blend until they look like almond meal.
Slice 1/4 cup of shallots (or sweet onion) and saute them in 1/4 cup of olive oil on low until they become translucent. (This may seem like a lot of oil, but you will need this much to achieve the correct texture when you blend it with the nuts).
Slice 2 cups of mushrooms, add them to the shallots. Sprinkle 1/2 tsp with salt and 2 tsp herbs.
Cook the mushrooms until they become darker and release their juices.
Add the mushrooms and shallot mixture to the pureed almonds and mix in the food processor again until they are completely incorporated. (You may have to stop and scrape the edges a few times).
Slowly add 1-2 tbsp of water if needed until you achieve the desired consistency.
How to make the Basil Pate
Add 1 cup of almonds to a high-powered food processor and blend until they look like almond meal.
Add a clove of garlic, 1/4 cup olive oil, 1 cup of basil, 1 tbsp lemon juice, 1/2 tsp of salt, and a dash of cayenne.
Blend again until creamy slowly adding up to 1/4 cup of water until you achieve the desired consistency.
Serve as a spread over crackers.
Notes
Blend your nuts very well before adding any other ingredients, so they get ground up enough.
Don't cut the recipe in half unless you have a very small food processor. If you don't use enough nuts, your processor won't be able to blend them. They will just fall under the blade.
If you choose to make it oil-free or lower oil, replace the oil with water to achieve a similar consistency.
The basil pate makes a beautiful green and red appetizer for Christmas if you sprinkle the top with a dash of cayenne.
Add 1-2 tsp of liquid smoke for a smoky-tasting pate.