First, cook the mushrooms in a dry frying pan (you don’t need to do this with Portobello or cremini, but fresh wild Agaricus are so juicy) over medium high heat. Once all the liquid has evaporated, add butter. Let sizzle for a couple minutes. Stir in garlic and soya sauce, and cook for another 2 minutes, or until mushrooms are brown and beginning to stick to the pan. Remove pan from heat, transfer mushrooms to a bowl and cool to room temperature.

In the same pan, melt 2 teaspoons butter over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Stir in fresh herbs and cook for another minute. Remove from heat and allow to cool.

Put nuts or seeds in the bowl of a food processor and grind to the consistency of coarse crumbs. Add mushrooms and onions and grind until only pea-sized pieces of mushroom remain.

Cut butter into cubes and add to processor in batches, pulsing after each addition until butter is completely incorporated. With machine running, pour in cream and Marsala and process until pâté is smooth. (If it seems dry, add a touch more cream.) Add seasonings and pulse to combine. Taste and adjust seasonings.

Store covered in the refrigerator and eat within one week. Alternatively, freeze for up to three months.

Warm up to room temperature before serving with seedy crackers or toasted baguette and cranberry chutney.