Easy Mushroom Pâté (Vegan)

Heat the olive oil in a large frying pan over medium heat. Add the shallot and garlic and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
2 tablespoons olive oil
1 medium shallot
2 garlic cloves
Add the mushrooms and raise the heat slightly. Cook for 8-10 minutes, stirring often. They'll release a lot of liquid at first; keep going until the pan is completely dry and the mushrooms are browned at the edges.
½ pound chestnut mushrooms
Stir in the vegan butter and let it melt through the mushrooms.
2 tablespoons vegan butter
Take the pan off the heat and stir in the parsley, thyme, salt and pepper. Leave to cool for at least 5 minutes.
2 tablespoons fresh parsley
1 tablespoon fresh thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Tip the mushroom mixture into a food processor along with the cannellini beans and walnuts. Blitz until smooth, scraping down the sides once or twice, or pulse a few times instead if you prefer a coarser texture.
1 cup canned cannellini beans
¼ cup walnuts
Taste and adjust the seasoning. Pack into a bowl or small ramekins, smooth the top and chill for at least 2 hours before serving.