Melt butter in a 300F frypan; when butter is frothing, add onions, garlic, mushrooms,salt,thyme and pepper. Saute for several minutes, stirring occasionally,until vegetables are soft and juice is evaporated.

Put ground almonds in a food processor or blender; slowly add oil while pulsing. Add the cooked vegetables and pulse until mixture is smooth.

Pack into a small loaf pan or crock and refrigerate until set.

Serve sliced with buttered toast fingers and gherkins.