½ cup walnuts, toasted
1 tablespoon olive oil
1 medium onion, finely chopped
3 1/2 cup crimini or baby bella mushrooms, sliced
2 garlic cloves, chopped
3 tablespoons chopped fresh herbs, mixed parsley and thyme work very well
15 oz. can cannellini beans, drained and rinsed
Salt and pepper, to taste
Truffle oil, optional
Extra slices of mushroom for garnish
Toast the walnuts in a small cast iron skillet tossing constantly, just until the walnut begin to release their nutty aroma.
Heat the olive oil in a medium-sized skillet over low heat, then add the onion and sauté slowly, until the onion is soft and transparent, about 5-7 minutes. Raise the heat to medium high and add the toasted nuts, the mushrooms, garlic, and herbs. Cook until the mushrooms are softened and most of the liquid has evaporated about 5-7 minutes. Season the mushroom mixture well with salt and pepper, then place the mixture along with the drained, rinsed beans in a food processor. Pulse process until the texture is smooth – but be careful not to process to a liquid.
Spoon the paté into a small bowl and chill for at least 3 hours or preferably overnight to allow the flavors to meld.
Just before serving, if desired, pour a small amount of truffle oil over the paté. Garnish with thinly sliced mushrooms and serve at room temperature as a spread for crackers or fried tempeh triangles.