Clean and slice the mushrooms.
In a large skillet, heat the olive oil and add the onions, minced garlic, sugar and bay leaves.
Cook for 5 minutes, stirring often.
Add the mushrooms and continue cooking for other 3-4 minutes.
Add the balsamic vinegar, apple cider vinegar, tamari and fresh herbs. Stir and continue cooking for other 2-3 minutes, until the mushrooms are soft and cooked through.
Meanwhile, coarsely chop and toast the walnuts in a pan with a teaspoon of oil or in a preheated oven at 180 °C/350°F for 8 to 10 minutes.
Add the lentils and roasted nuts to the mushrooms and stir. Remove bay leaves and transfer to a food processor or blender. Lat rest for 5 minutes then add miso or capers and process until the mixture is thick and smooth. Add 1-2 tablespoon of filtered water to make the paté creamier if necessary.
Add salt and pepper to taste.
Transfer to a bowl and serve with toasted bread, crackers or as an appetizer. You can also use the paté to stuff sandwiches.
Cover with a lid and store in a refrigerator for 4-5 days or in the freezer up to 6 months.