In the dutch oven on the range top, heat the olive oil. In the meantime, use the food processor to chop up the mushrooms until they are the size of finely chopped fresh herbs. Do not over process to the point where the mushrooms start getting very wet.
Put the processed mushrooms into the dutch oven with the heated oil. Cook on low to medium heat.
Drain the water from the walnuts
In the food processor chop the walnuts with the tomato paste until they are a fine meal but not too wet where they clump together.
Add the processed walnut mixture to the mushrooms in the dutch oven.
Thoroughly combine the mushrooms and nuts in the dutch oven and continue to cook.
When the mushrooms and walnuts are all combined add the seasoning. Mix well.
Continue to cook until the pan begins to brown. The mixture will not necessarily brown, but the fact that your pan is getting sticky means the meat is dry and ready.
Let the meat cool and store it or use it. It freezes very well!