This is a recipe we found and adapted in “The Vegan Table” by Colleen Patrick-Goudreau
2 Tblsp of Hemp Oil
1 Med Onion, Chopped
3 Garlic Gloves, Minced
15 Cremini or Shitake Mushrooms, sliced
1 Tblsp Fresh Thyme
1 Tblsp Fresh Sage
2 Tblsp of Nutritional Yeast Flakes
3 Tblsp of tamari Soy Sauce
2 Tblsp of Balsamic Vinegar
2 Cups of Walnuts, raw
1/2 Tsp of Ground Pepper
Heat 1 Tblsp of oil in a pan and add the onion and garlic. Cook about five minutes until the onion becomes translucent. Add the mushrooms and the remaining oil and cover the pan. Cook another five minutes, stirring occasionally. Uncover pan and cook for another ten minutes.
Add Thyme, Sage, Nutritional Yeast, 2 Tblsp of Tamari, and vinegar to combine. Cook for one minute more and turn off heat. Transfer the mushroom mixture and the walnuts to a food processor, adding pepper and the remaining Tamari. Pulse until it becomes a creamy, pate consistency. Serve with Vegan crackers or crostinis. We like it with Mary’s Gone Crackers!!