Portobello Pâté (Vegan and raw)

It's basically an immediate hit, from self-proclaimed-carnivores to raw-macrobiotic-vegan hippies. I usually break out this Pate when there's a party.

1lb. portobello mushrooms, diced

1 cup walnuts

3 cloves garlic, roasted

2 cloves garlic, minced

1 small to medium red onion, diced

2 tsp shiromiso

2 tsp apple cider vinegar

2 tsp walnut oil

1 tsp olive oil

1/2 tsp (approx) thyme

1/2 tsp (approx) black pepper

1 tsp (approx) rosemary

1/3 tsp (approx) chervil

1/4 tsp (approx) salt

1/3 tsp (approx) taragon

1/2 tsp (approx) Tamari

1/3 tsp (approx) nutmeg

Soak the walnuts in water until soft.

Toss the garlic, oil, mushrooms, onions and herbs in a separate bowl.
Cover both and leave sitting for 2.5 - 3 hours. The mushrooms should turn very dark.

Drain the walnuts, chucking the water into the garden. Combine everything in a food processor and blast it on high until it's got a creamy texture. Re-season to taste -- personally, I like to go a little heavier on the pepper and rosemary, but I suppose it's all relative.

Easy as hell, and sits well in the middle of a plate of crackers and kalamata olives.

Variations: sauteé the garlic with lavender first;

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