Begin by melting butter or heating olive oil in a skillet over medium heat. Add minced garlic and finely diced shallot, cooking for about 2-3 minutes until fragrant and softened.

Now, add the finely chopped mix of mushrooms to the skillet. Sauté everything for about 8-10 minutes, stirring occasionally, until mushrooms are browned and all excess liquid has evaporated.

Transfer the sautéed mixture to a food processor. Add balsamic vinegar, fresh thyme, salt, pepper, heavy cream or coconut cream, lemon juice, Dijon mustard, and walnuts.

Blend the mixture until smooth and creamy, scraping down the sides as needed. Adjust seasoning as preferred.

Transfer the blended pâté into an airtight container. Cover it and refrigerate for at least 1 hour to meld flavors.