Mushroom & Walnut Paté

Super quick and easy. Absolutely delicious and completely dairy free, unlike most pates.
The toasted walnuts make a huge contribution to the texture and the kelp/soya based seasoning adds a rich flavour.
Makes approx 6 ramekins
1 large brown onion
dessert spoon Coconut or Avocado Oil
250 g brown mushrooms, sliced
120g Shitake mushrooms, sliced
2 garlic cloves, crushed
1 tablespoon Brandy or Sherry (optional) * I used Brandy
1 dessert spoon Kelpamare *A. VOGEL (seasoning available from health food shops) 3/4 cup Walnuts, toasted on medium to high heat in oven for 10 minutes
Few sprigs of fresh Thyme – leaves only
Heat oil in heavy based pan.
Add onion and garlic – cook for 5 minutes before adding mushrooms.
Fry until golden brown and caramelised.
Add brandy, Kelpamare (or plain soya sauce) and Thyme.
Remove from heat and leave to cool for a few minutes.
Put mushrooms and toasted walnuts in food processor and pulse until mixture comes together, but not to pasty. Keep the texture coarse.
Season with a little black pepper to taste.
Spoon into ramekins and refrigerate if necessary. I personally enjoy it at room temperature.
If you care for some butter, top each ramekin with clarified butter (ghee). Make your own ghee but heating butter until melted. Skim off the froth and you’re left with clarified butter. Pour over pate and top with a few Thyme leaves. Refrigerate. Enjoy with your much loved bread or crackers.