Instructions

1. Heat the oil in a large non-stick skillet over medium heat. Meanwhile chop the onion, garlic and mushrooms.
2. Once hot, add the onions and garlic, and cook until onions start to brown. Next, add the mushrooms and cook for another 5-7 minutes until the water from the mushrooms evaporates.
3. Add salt and pepper to taste, paprika and mix herbs.
4. In a food processor blend the tahini with the walnuts and 2/3 part of the cooked mushroom mixture until smooth. Finally, add the 1/3 part of the mixture and stir so we have little mushroom chunks in the spread.
5. Transfer the paté mixture to two small jars or one medium jar and refrigerate it. Spread will keep for up to 4 days in the refrigerator.