This paté, which I adapted from a recipe on "It doesn't taste like chicken" is so delicious and is so quick to make. If you are anything like me, you may also find yourself slathering some on your toast and topping it with some sliced garden tomatoes for breakfast.

Ingredients

  • 1 cup walnuts, I used our sprouted ones as is, if using raw ones, lightly toast them first.
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 5 cloves garlic
  • 8 oz mushrooms, about 2 cups - I used button
  • ½ cup parsley, chopped
  • 1 large teaspoon fresh thyme, chopped
  • 1 large teaspoon fresh oregano, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder - I often use both fresh and dried onion and garlic powder, as I find they impart different flavours.
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste

Instructions

Heat a frying pan and add the olive oil. When hot add the onions and sauté until the onions soften and start to turn translucent, add the garlic and saute another few minutes. About 5 - 6 minutes total. Add in all the remaining ingredients, and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid. So, it is beast to be patient and maybe lower the heat until this starts to happen. I like my mushrooms to start to brown the tiniest bit for a more full flavour. Remove from heat and allow to cool for a few minutes.

Add the mushrooms to a food processor along with the walnuts. Pulse, stopping to scrape the sides as needed until you reach a pâté texture that seems right for you. You can fully blend it, or leave it with a bit of texture.

Scrape the mixture into a couple of ramekins or container that works best for you. Flatten it with a spatula. Store in the fridge.