Clean and slice the mushrooms, dice the onion, mince the garlic, and chop the parsley.

Heat the olive oil in a large skillet over medium heat.

Add the onion and sauté for 4–5 minutes until soft and lightly golden.

Add the mushrooms and cook for 10–15 minutes, stirring occasionally, until their moisture evaporates and the edges turn golden.

Stir in the garlic and thyme and cook for 30–60 seconds until fragrant.

Add the soy sauce and black pepper, then stir to combine.

Remove the skillet from the heat and mix in the lemon juice and parsley. Let the mixture cool slightly.

Transfer the mushroom mixture to a food processor and add the walnuts.

Blend until smooth or slightly chunky, scraping down the sides as needed.

Add vegetable broth one tablespoon at a time if the pâté needs a smoother consistency.

Taste and adjust the salt and seasonings.

Transfer the pâté to an airtight container, cover, and refrigerate for at least 1 hour.

Serve chilled or slightly softened with toasted bread, crackers, or fresh vegetables.