Make a soffritto with the shallots.

Add the mushrooms and then the wine. Let it evaporate and add salt and pepper. You can add the herbs you like in this step (e.g. thyme).

When mushrooms lost all the water put them with cheese and walnut kernels in a tall and marrow container. Blend it with an immersion blender until you get a cream.

ADVICES AND NOTES: I tried to make it pearl oyster mushroom and it wasn't good. You can keep the pate' in the fridge for a while, it will be tighter. Use it on hot bread, you won't regret it.