Mushroom Butter Bean Pate

 

2 TB olive oil
1 small onion diced 
175 g mushrooms 
2 cloves garlic minced 
1/4 tsp dried thyme
1/4 tsp K salt 
1 TB white wine vinegar 
50 g walnuts 
400 g can butter beans - drained and rinsed
2 tsp tamari 

in a sauté pan add olive oil and sauté the onions on a low heat until the onions are translucent.

On a medium-high heat, add the mushrooms, garlic, thyme and cook until the mushrooms have evaporated all the moisture. 

Once the mushrooms have let the water go add the vinegar to the pan and take the pan off the heat. 

At the same time as the mushrooms are sautéing in another pan toast the walnuts in a dry frying pan over a moderate heat. Toast the nuts for a few minutes being careful not to burn the nuts. 

Next, time to blend everything together in a food processor until smooth.