Dried porcini soak to softness while onions sweat slowly with garlic and fresh sage; button mushrooms then sear in batches to build deep savor for this walnut-studded pâté touched with balsamic vinegar.
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Combine dried porcini mushrooms with water in small bowl. Soak until mushrooms are soft and pliable, about 20 to 30 minutes . Strain mixture through chinois. Set aside mushrooms and reserve 6 tablespoons soaking liquid.
In 12-inch sauté pan, heat 1 tablespoon olive oil over low heat. Sweat onion until translucent. Add garlic and continue sweating, stirring occasionally, until onions are soft and evenly browned, about 15 minutes . Add minced sage and cook 1 minute more. Transfer onion-garlic mixture from pan to bowl and set aside.
Add another tablespoon olive oil to same pan, raise heat, and mushrooms in batches, making sure that they are in one, even layer in pan. Add more oil as necessary between batches. Add mushrooms to bowl with onion-garlic mixture.
Deglaze pan with sherry. Reduce sherry to about 1/4 cup.
In food processor, combine garlic-onion-mushroom mixture, deglazing liquid, 1 cup of walnuts, porcini soaking liquid, and balsamic vinegar. Pulse to thick, spreadable consistency. Season to taste with salt and pepper.
In 8-inch sauté pan, heat canola oil over medium-high flame. Toss sage leaves with arrowroot. dusted sage leaves for a few seconds in oil until crisp. Transfer leaves from pan to plate lined with paper towel to drain.
Chop remaining 2 tablespoon of walnuts to use as garnish with parsley and sage leaves.
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