How to make
Start by cleaning the mushrooms, by removing the stems and peeling the caps. You should not wash the mushrooms because they absorb the water.
Put them in a blender along with the garlic and walnuts and finely grind them into pieces.
Add the cream cheese, mayonnaise, salt, black pepper, lemon juice and a pinch of dried dill.
Puree the vegetable pate again, until you have a smooth mushroom pate. Flavor it with more flavors according to your taste if you wish.
Serve it in small bowls, by sprinkling with more dried dill and garnishing with sliced cherry tomatoes and toast.
Note: This mushroom and walnut pate is only suitable for direct consumption.
