Heat a large skillet over medium heat, add 1 tbsp cooking oil, onion and garlic. Season with 1/2 tsp salt and pinch of black pepper. Sauté until softened, about 3 to 4 minutes.
Add mushroom and season with 1/2 tsp salt and pinch of black pepper. Sauté until mushrooms softened and there are lots of brown bits on bottom of skillet, about 5 to 6 minutes.
Increase heat to high and pour cognac to deglaze bottom of skillet. When alcohol is cooked off, pour vegetable stock and thyme. Simmer until all of vegetable stock evaporates, about 7 to 8 minutes.
Add soy sauce and cook until everything is combined and there’s no moisture on bottom of skillet, about 2 to 3 minutes. Remove from heat, let it slightly cool and remove thyme stems.
Add cooked mushroom mixture, pine nuts and red beet in a food processor and blend until smooth. Place plant-based pate in an airtight jar/container and top with coconut butter. This pate will last 7 days in a refrigerator or 3 months in a freezer. Keep it refrigerated. Enjoy!