I've been foolin' with this idea for awhile, and think I've finally got it down. This makes a meaty, great tasting pate that even vegetarians can enjoy by making a few obvious substitutions (such as using margaine instead of butter):

Mushroom Pate

1 large Vidalia or other sweet onion, sliced thin
1 large clove garlic, minced
1/2 pound mushrooms--wild, domestic, or a combination--sliced thin
1 stick butter
3 hard boiled eggs, rough chopped
1 cup walnuts or pecans
1/2 cup almonds, toasted
1 tbls soy sauce
1/4 tsp or more chili powder
Salt and white pepper to taste
1-2 tbls cognac (optional)

In a heavy skillet over medium heat saute the onion, garlic, and mushrooms in the butter until mushroom liquid evaporates (if using domestic mushrooms) and veggies are soft and almost colored. Let mixture cool.

In a food processor pulse the eggs and nuts until minced. Add the cooled mushroom mixture, soy sauce, chili powder, salt, pepper, and cognac. Process to combine and make pasty.

Transfer to a serving bowl. Cover with plastic wrap and refrigerate at least a couple of hours to let flavors meld. Remove from fridge a half hour before serving.

Dang this sounds delicious KYH!!!

My fiance can not eat nuts, but I am tempted to make it when we have guests over.

That's too bad, Cathy.

But you might try this without the nuts. Throw in some seasoned breadcrumbs to help bind it. And maybe, while the onions and mushrooms are sauteeing, toss in some chopped red bell pepper as well.

Alternatively, render some bacon until crisp. Add enough butter to the bacon grease to equal a half cup. Crumble the bacon and add it to the mixture.

All kinds of variations on this theme are possible.

Thanks for the tips!

Ill try those tips also.
Jon hates nuts but he loves mushrooms.