Mushroom Pâté

1. Toast the walnuts in a large dry skillet over medium heat. Watch them closely and shake the pan often to prevent burning. Once they start browning on the edges, remove them from the heat. Transfer the walnuts to a plate and let them cool.
2. Return the skillet to the heat and add olive oil. Once the oil is hot, add the onions and sauté until they soften and turn translucent, about 4 minutes. Add the garlic and sauté for another minute. Stir in the mushrooms, parsley, rosemary, thyme, and salt, and continue to sauté until the mushrooms have cooked down and reduced in size, about 5 – 8 minutes. Add cherry port (or sherry) to deglaze the pan.
3. Transfer the mushroom mixture to a food processor and let it cool slightly if necessary. Pulse the mixture, scraping down the sides as needed, until you achieve the desired pâté texture.
4. Press the mixture into a serving container, smoothing the top with a spatula. Chill completely in the refrigerator before serving.

Switch the fresh herbs for dry however use half the amount.
Serve with fig jam, pickled onions, or even boiled egg.