A variation of mushroom walnut pâté that I have conveniently failed to photograph

No pictures.  Sorry, guys.  I do however have a very delicious pâté to share with you that started out based on the Veganomicon mushroom pâté recipe and then evolved into something very different.  Basically, I have nothing to show you so you'll just have to take my word for it.  Really I'm just blogging this now at nearly 2am because otherwise I'll forget so sorry for any brain malfunctions along the way.

You Will Need...
2 cups walnuts
2 T olive oil
1 pound cremini mushrooms (quartered)
1 medium red onion (chopped)
3 T fresh sage (chopped)
1/2 t salt
freshly ground pepper
balsamic vinegar

To Assemble...
Get out a really large pan over medium heat and dump the walnuts in.  Stir sort of frequently.  Whenever you remember, that is.  When some bits start getting black and you think "oh shit it's going to burn" dump it all in a food processor and pulse until it's the texture of uncooked polenta.  Yes, that is the first analogy that came to mind.

Now add the olive oil to the pan.  It should still be hot so just toss in the onion.  Sauté the onion until it's sort of translucent, then add the mushrooms and sage.  Cook the mushrooms until they stop releasing water.  Make sure all the water evaporates.  Somewhere along the way, add the salt.  It helps de-water the mushrooms.  Now dump the contents of your pan into the food processor.  You can turn off the stove now.

Turn on the food processor.  You know that bit in the lid that you can dump stuff through while it's still running?  Keep it open to avoid a steam explosion.  Your pâté should be roughly the texture of a pâté at this point.  Grind lots of pepper on it.  Drizzle the balsamic vinegar to taste.  I probably use about 3 tablespoons.  Mix again.  You can eat this immediately straight out of the food processor or you can refrigerate it a couple of hours in a pretty container to let the flavours meld a bit.

The End.  Good night.