Add the shallots, garlic, mushrooms and thyme. Cook for five minutes, stirring occasionally.Â
Add in nutmeg, allspice. cayenne, and wine. Simmer until the liquid is almost evaporated.
Transfer to a food processor along with the nuts and pulse until smooth.Â
Finish with salt and pepper to taste and fresh parsley.Â
Pack into a bowl or ramekin to chill. Serve as a spread with bread or crackers.
Note: This is a great option for use in Beef Wellington as the added umami flavor will be a welcome change. This may also be used on your favorite charcuterie and crudite offerings.