Dice the onions, finely chop the garlic and chop the mushrooms.
In a frying pan, heat the olive oil and then add the onions and fry for a couple of minutes until they are starting to turn translucent.
Add the garlic, mushrooms, pepper and herbs.
Continue to fry until the mushrooms have shrunk down and their liquid has evaporated. If the mushrooms are a bit dry, add a splash of water to start them off
Remove from the heat, and stir in the soy or tamari sauce .
In another pan, toast the walnuts over a medium high heat until they are golden brown. Stir frequently.
When the nuts and mushroom mixture have cooled down enough, combine them in a blender. Blend whilst gradually adding a splash of water until you have a spreadable uniform texture. Scrape down the sides as needed The amount of water you need will vary, so start off slowly. If you have a high speed blender, you may not need to add any.
Salt to taste and blend once again before serving.
You can use any kind of mushrooms, or a mixture of mushrooms for this pate. Wild mushrooms can add more variety to the flavour profile.If you want to make sure this vegan pate is gluten free - remember to use gluten free soy sauce or tamari.Store in the fridge in a covered container, and use within three days.