Instructions

1. Rehydrate mushrooms in sherry adding just enough hot water to cover if necessary. Soak until tender, 30 minutes to 1 hour. When mushrooms are tender, drain and chop coarsely. Reserve soaking liquid.
2. Sauté shallot in butter 2 minutes then add sliced fresh and chopped wild mushrooms to pan. Add the soaking liquid avoiding accumulated sediment at the bottom. Over high heat, cook an additional five minutes or until liquid is almost evaporated, adding fresh thyme, if using, during the last minute of cooking time.
3. Coarsely chop almonds and combine with mushrooms and cream cheese. The warm mushrooms will soften the cream cheese making it easy to thoroughly combine. Season to taste with kosher salt and freshly ground pepper.
4. Refrigerate until firm, at least 12 hours. Garnish with herb sprigs and sliced almonds, if desired. This paté will keep, refrigerated, several days. Serve with bread or crackers.