Step 1

Place the walnuts in a small bowl and cover them with hot water. Squeeze in the lemon juice and allow them to soak for at least 4 and up to 12 hours, then drain and pat dry with a kitchen towel.

Step 2

In a large skillet over medium heat, warm the olive oil and butter, and then stir in the shallot, thyme, and sage. Sauté until fragrant, about 4 minutes. Toss in the mixed, fresh mushrooms and reishi powder and sauté for 8 minutes more, until softened. Pour the wine over the mushrooms and then scrape up any tough bits that adhere to the bottom of the pan with a spatula. Continue cooking until the liquid is mostly evaporated, about 5 minutes more.

Step 3

Transfer the mushroom mixture to a food processor and add the soaked walnuts. Process until smooth and then spoon into a serving dish. Serve right away or cover the pâté tightly and store in the refrigerator for up to 5 days.