1 large Vidalia or other sweet onion, sliced thin
1 large clove garlic, minced
1/2 pound mushrooms--wild, domestic, or a combination--sliced thin
1 stick butter
3 hard boiled eggs, rough chopped
1 cup walnuts or pecans
1/2 cup almonds, toasted
1 tbls soy sauce
1/4 tsp or more chili powder
Salt and white pepper to taste
1-2 tbls cognac (optional)

In a heavy skillet over medium heat saute the onion, garlic, and mushrooms in the butter until mushroom liquid evaporates (if using domestic mushrooms) and veggies are soft and almost colored. Let mixture cool.

In a food processor pulse the eggs and nuts until minced. Add the cooled mushroom mixture, soy sauce, chili powder, salt, pepper, and cognac. Process to combine and make pasty.

Transfer to a serving bowl. Cover with plastic wrap and refrigerate at least a couple of hours to let flavors meld. Remove from fridge a half hour before serving.