Ingredients
1/2 cup of sunflower seeds - soaked 8h
1/2 cup walnuts or almonds - soaked 8h
1/2 cup pumpkin seeds - soaked 8h
2 tbsp chia seeds - soaked 8h
200g coarsely chopped King Stropharia
1 tbsp of grape seed oil
1/2 cup fresh parsley - coarsely chopped
1/2 cup chives - coarsely chopped
2 tbsp damari miso or soy sauce
1 small garlic clove
2 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp pink peppercorn

Preparation
On medium heat in a skillet, sauté the mushrooms in oil 7-10 minutes.
Reserve for later.
Rinse and drain the nuts and seeds in cheesecloth or nut milk bag.
Reduce the seeds and nuts in butter in a food processor, if necessary add a little water.
Stir in remaining ingredients and mix until creamy without pieces.
This pâté can be served in a sandwich, on crackers or with raw vegetables.
Can be preserved 7-10 days in the refrigerator.
Covering it with a thin layer of oil can prevent oxidation.