The discussion about Pate/chicken livers reminded me of this recipe I made long ago. I tweaked the seasonings as I went along (to my taste). Here is the basic idea with a few suggestions. Feel free to personalize the ingredients to your taste.
1 small onion, chopped
1-2 garlic cloves, finely chopped
1 tbl oil
2 tbl water
1 tbl dry sherry
1 cup mushrooms, chopped (I used button, but you can use a combo of shroooms or any shroom you like)
Salt & freshly-ground black pepper, to taste
1/4 cup chopped walnuts (or any nut of choice - cashews, toasted pine nuts, almonds)
1 tbl soy sauce
few dashes of worcestershire (or hot sauce, if you want a little kick)
Saute garlic and onions in oil a few minutes. Add water, sherry & shrooms, stir & cook about 5 mins. Season to taste, and let cool.
Combine all together either in a mixing bowl or in a food processor - don't over mix, as you want a chunky consistency. Check the seasonings again and adjust to your taste. Transfer mixture to a bowl & chill.
Garnish suggestions -chopped parsley and/or a sprinkle of paprika before serving.
Serving suggestions - serve as a dip for crudites or crackers, spread on a baguette or bruschetta -- or use the filling in puff pastry:
Adding in chopped sun-dried tomatoes is another suggestion - or using a spreadable herbed cream cheese. Another idea - use the mushroom pate in place of foie gras in a beef or salmon wellington (prior to wrapping in puff pastry).