Spread walnuts in a single layer on a baking sheet. Toast in an oven preheated to 350 degrees, until fragrant & lightly browned.

Mince a 1/2 cup of shallots and set aside.

Chop the Shiitake, Portobello, and Crimini mushrooms.

I weigh them, as I go, so I won't chop too many.

Chop the Italian parsley and the fresh thyme. Set aside.

Remove some roasted garlic from its skin and mash it. Set aside.

$Saut\u00e9 the minced shallots in the 1/2 cup butter until translucent. Add mushrooms, herbs, garlic pur\u00e9e, and seasoning. Cook until the liquid is almost gone and the mushrooms are soft.$

Sauté the minced shallots in the 1/2 cup butter until translucent. Add mushrooms, herbs, garlic purée, and seasoning. Cook until the liquid is almost gone and the mushrooms are soft.

In a food processor, add the toasted walnuts to the 2 Tbsps of olive oil and pulse until you have a thick paste. Add mushroom mixture and process until smooth.

$Pack the p\u00e2t\u00e9 into a well oiled ramekin or bowl. Cover it with plastic wrap, and chill overnight. Serve on butter crackers or baguette.$

Pack the pâté into a well oiled ramekin or bowl. Cover it with plastic wrap, and chill overnight. Serve on butter crackers or baguette.

After chilling, turn out on a plate and serve with crackers or bread.

How to make a mushroom walnut pâté

Make a Mushroom Walnut Pâté