Mushroom and Walnut Spread or Dip
Ready In: 40 mins
Serves: 24
Yields: 3 cups
Ingredients
- 1 1⁄2 tablespoons olive oil
- 16 ounces portabella mushrooms, the baby type, coarsely chopped
- 1 onion, coarsley chopped
- 5 garlic cloves, chopped
- 1 teaspoon coarse salt
- 1 teaspoon tarragon
- black pepper
- 3 tablespoons Chardonnay wine or 3 tablespoons pinot grigio wine
- 1 1⁄2 cups walnuts, chopped and toasted
- 1 1⁄2 cups cilantro, stems removed and lightly packed
- 1⁄2 lemon, juiced
Directions
- Heat olive oil in a large skillet over medium heat. Add mushrooms and onions and cook for three minutes.
- Stir in garlic, salt, tarragon, and pepper to taste. Cook for about 5-7 minutes, then raise heat slightly and cook for about 5-7 minutes more, until fond (I had to look up this word on the internet, but I don't know how else to state it here) starts to develop on the bottom of skillet and mushrooms and onions start to brown.
- Remove from heat; pour in wine and stir to release fond.
- Place walnuts in a food processor. Pulse until finely chopped.
- Add cilantro and pulse to combine with walnuts.
- Add mushroom mixture and lemon juice. Pulse until ingredients are blended together; it won't be completely smooth.
- Taste for seasonings and adjust accordingly.
- Serve with pita chips or whatever you like.
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