Instructions:

Ingredients: 1/2 red onion 300g mushrooms 2 tbsp olive oil 2 tbsp balsamic vinegar 3 clove garlic (minced) 1 tbsp rosemary 1 tsp thyme (chopped) 30g walnuts 10g fresh parsley 2 tbsp white miso paste 1 tbsp dijon mustard Salt & pepper to taste Sourdough 1.Add onion, mushrooms and olive oil to a pan and sauté over medium heat until the onions and mushrooms soften and start to caramelize. 2.Deglaze the pan with balsamic vinegar and add in chopped rosemary, thyme, and garlic. Sauté for another 3-5 minutes. 3.Let the mushroom and onion mixture cool slightly before adding it to a blender with the rest of the ingredients. 4.Blend until the pate becomes smooth and spreadable. Once blended, test the flavour and add salt (or any other ingredients) to taste. 5.You may need to scrape down the sides of your food processor when blending 6.Toast few walnuts garnish 7.Serve immediately or store pate in the fridge. Pate is traditionally served between cold and room temperature. ALLERGY INFO: Cereals containing gluten, nuts, mustard, soya