Mushroom Paté

Prep time: 5 mins

Cook time: 8 mins

Total time: 13 mins

Yield: 2 cups

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1/4 cup olive oil, divided
2 medium shallots, cut into small dice
1 pound baby bella mushrooms, chopped by pulsing in a food processor
2 tablespoons each: chopped fresh sage and thyme leaves (or 2 teaspoons each: dried)
Salt and ground black pepper
3 tablespoons cream sherry
1 teaspoon lemon juice
A heaping 1/2 cup toasted walnuts

Heat 2 tablespoons of oil in a large skillet. Add shallots and sauté until tender, 2 to 3 minutes. Add mushrooms; cook until most of the liquid has evaporated, adding sage and thyme and seasoning with salt and pepper, about 5 minutes. Add sherry and lemon juice; continue to cook until liquid evaporates, a minute or so longer.
Grind walnuts in a food processor. Add mushroom mixture and remaining 2 tablespoons of oil; continue to process until pureed. Taste and adjust seasonings, including salt and pepper to taste.