Toast the walnuts in a large dry skillet over medium heat, stir regular, until they start to brown.

Remove and leave to cool.

Return the pan to the heat and add the olive oil.

When hot add the onions and garlic and sauté until the onions soften and turn translucent.

Add in the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, stir regularly.

Remove from heat and add the walnut, allow to cool for 5 minutes.

The add all to your blender.

Pulse, stopping often to scrape the sides as needed until you reach a nice pâté texture of your liking.

Serve with toasted, home-made bread .