Melt 2 tablespoons of vegan butter in a large skillet over medium heat.

Add the cremini mushrooms in an even layer.

Cook the mushrooms for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and lightly browned on both sides.

Remove the mushrooms from the skillet and transfer them to a plate

Melt another 2 tablespoons of butter in the skillet.

Add the oyster mushrooms in an even layer.

Cook the oyster mushrooms for about 10 minutes, flipping them two to three times, until tender and browned in spots.

Remove the oyster mushrooms from the skillet.

Melt the remaining tablespoon of butter in the skillet.

Add the shallot and cook it for about 5 minutes, stirring occasionally, until soft and translucent.

Add the garlic to the skillet and cook it for about 1 minute, until very fragrant.

Add the sherry and thyme, and return the mushrooms to the skillet.

Give everything a stir and bring the liquid to a simmer.

Let the mixture simmer for about 5 minutes, until most of the liquid has cooked off, then remove the skillet from the burner.

Let the mixture cool for a few minutes while you gather the remaining ingredients.

Transfer the mushroom mixture to the bowl of a food processor fitted with an s-blade. Add the walnuts and truffle oil.

Blend the mixture until it's as smooth as you like it — anywhere from coarse and chunky, to a very smooth paste.

Season the pâté with salt and pepper.

Serve immediately with bread and/or crackers, or chill for later. Garnish with fresh herbs, if desired.