Mushroom and Walnut Spread or Dip

Name: Mushroom and Walnut Spread or Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 cups, 24 serving(s)
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

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Recipe by Paris D

I am not a walnut lover, but I love this. The original recipe called for 1.5 teaspoons of salt, but that was too much, so I'm going to use 1 teaspoon next time I make it. Also, the original called for 1/2 teaspoon of tarragon, but I'm going to use 1 teaspoon next time I make it... and I may use fresh instead of dried. If so, I'll use 1 Tablespoon of fresh tarragon. It is suggested that you use this on pita chips, but I think I'm going to stuff celery with it and dip vegetables into it. Maybe I'll try it on sandwiches, too. It seems really versatile. I think cayenne pepper would be good in this, but I haven't tried that yet. Please let me know how it is if you try it! We decided that 2 Tablespoons are enough for 1 serving, so that's how I've entered it here, but I'll probably eat 1/4 cup at a time. I must say that the recipe takes more effort and time to make than I would like, so I may triple the recipe next time I make it and try freezing it. As written, it makes 3 cups in total.

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READY IN: 40mins

SERVES: 24

YIELD: 3 cups

UNITS: US

INGREDIENTS

Nutrition

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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