Mushroom Almond Pate

1/2 small onion
1 clove garlic
1/2 lb. mushrooms, white and crimini mix
2 Tbs. butter
1/4 tsp. dried tarragon, or 1 tsp fresh
pinch white pepper
10 oz. almonds
1 Tbs. dry sherry
1 Tbs. plain yogurt

Blanch almonds by placing in boiling water until skins begin to buckle. Rinse almonds in cold water and peel off skins. Chop onion and garlic in food processor. Set aside.
Coursely chop mushrooms in food processor. Saute onions, garlic, mushrooms, tarragon, and white pepper in butter. Cook until most of the liquid from the mushrooms has evaporated. Grind blanched almonds in food processor to form paste. Add mushroom mixture, sherry, and yogurt. Process until smooth. Mound pate on bed of greens.