Directions

1. Heat a dry pan over a low heat and add the walnuts. Toast for 2-3 minutes until lightly golden and fragrant. Set aside

2. Heat the olive oil in the skillet over a low/medium heat. Slice the garlic and add to the pan along with the onion and the thyme.

3. Sweat gently until tender.

4. Add the mushrooms and cook through until softened and golden all over.  Set aside and cool.

5. Transfer the mushrooms, walnuts, butter, creme fraiche, mustard, salt and pepper to a food processor. Blend to form a coarse paste or a smoother pate if you prefer.

6. Spoon the mixture into a small serving dish or ramekin and refrigerate for 20 minutes to firm up before serving.