3 tbsp olive oil
1 cup diced yellow onion
3 cloves garlic
1 tsp dried thyme
1 tsp dried tarragon
3/4 tsp salt
Freshly ground black pepper
1 lb cremini mushrooms, chopped
1 cup lightly toasted walnuts
3/4 cup cooked cannellini beans (white kidney)
1 tsp balsamic vinegar
Up to 1/4 cup cold vegetable broth
Heat 2 tbsp of the oil in a skillet over medium heat. Add the onions and saute for 3 - 5 minutes until translucent, then add the garlic, thyme, tarragon, salt, and pepper, and cook for another minute. Next, add the mushrooms and cook for 7 minutes until they are very soft.
Meanwhile place the walnuts in a blender and process until very fine.
Add the cooked mushroom mixture to the walnuts in processor, along with the vinegar, beans, and remaining tbsp of oil. Process until smooth, adding the broth 1 tbsp at a time as needed. Puree the ingredients until the pate resembles a smooth, thick, and spreadable paste. Scrap into an airtight container and chill for at least an hour before serving, to allow the flavours to meld.
Serve on thick, crusty bread, or crisp wheat crackers. Or stuff on pita with salad greens for a great lunch.