Mushroom-Nut Pate

Heat butter & oil in large pan. In small bowl, soak dried mushroom in 1/3 c water until soft, 20-30 min. When soft, squeeze until dry, catching liquid in small bowl. Strain liquid through coffee filter and set aside. Coarsely chop mushrooms. In food processor, combine half fresh mushrooms with shallots, garlic and half the soaked mushroom. Pulse to chop very fine.—do not over process. In large skillet, heat butter and oil and sauté mix over med-high heat. In food processor, chop remaining mushrooms and add to pan. Cook until mushrooms look wet, 8-10 minutes, stirring often. Add thyme, soy sauce and reserved mushroom liquid. Continue cooking until mushrooms are golden and cling together, 8 min. Set aside. Add nuts and vinegar to food processor and then cooked mushrooms. Pulse until mix is nubbly—do not puree. Turn into serving bowl and season ws&p. Or season cover tightly and refrigerate for up to 5 days. Garnish w parsley. Place toasted almonds in food processor w walnut oil (or use olive oil) and process until smooth. Serve w light rye bread, crackers, grapes, pears and Brie.

Garlic  2 cloves, chopped                
Mushrooms    ¼ c dried porcini                    
Mushrooms  8 oz crimini, stemmed and quartered                   
Mushrooms  8 oz white, stemmed and quartered                    
Soy sauce  2 tsp                                                
Thyme 1 T dried  
Nuts, Almonds or walnuts   1c, toasted
Walnut Oil  2T
Vinegar   0.25C, Balsamic
Pepper  0.2tsp
Butter  3T unsalted
Shallot   1finely chopped (1/2 c)
Salt    1tsp