The richest of the earth's offerings mingle together for a simple yet elegant appetizer.
In a heavy skillet over medium heat, saute onion, garlic, and mushrooms in butter with a splash of balsamic vinegar. Saute until soft and almost golden.
In a food processor (fitted with the metal blade) pulse prepared eggs, walnuts, and almonds about 5-7 times until thoroughly minced.
Add cooled mushroom mixture, tamari soy sauce, chili powder, sea salt, and pepper. Process about 5-10 seconds to combine.
Transfer mixture into a beautiful serving bowl, cover tightly with plastic wrap and refrigerate for 2-3 hours to let flavors mingle.
Prior to service, let paté sit for 30 minutes at room temperature. Decorate with fresh herbs (watercress, parsley, tarragon, basil, etc.) and slivered almonds.
Serve with fresh rustic breads, crackers, or fresh vegetables. Pairs well with chicken breast, too.