Mushrooms and walnuts make this “chopped living” spread rich and satisfying. It makes a lovely appetiser when served on bread or crackers or with celery sticks. Garnish with fresh parsley. Recipe by Kenden Alfond. Kenden is the founder of Jewish Food Hero, the website that nourishes your mind, body, and spirit. Visit jewishfoodhero.com to get a free guide: ’18 Effortless Ways to Eat Less Meat and Dairy’
¼ cup vegetable stock (or water)
½ cup chopped onion
2 cloves garlic, minced
2 cups button mushrooms, sliced
½ tsp sea salt
½ cup walnuts
1 tsp balsamic vinegar
pepper, to taste
fresh parsley for garnish (optional)
In a large skillet heat vegetable broth (or water) over medium-high heat. Add the onion and garlic and sprinkle with a few pinches of the sea salt.
Sauté for 10 minutes, adding a touch more vegetable broth (or water) if the onion begins to stick to the skillet. Add the mushrooms and another few pinches of sea salt. Add a little bit more vegetable broth if needed. Cook and stir for 5 more minutes, or until the mushrooms have softened.
Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in a food processor. Blend until well-blended but not completely smooth. Adjust seasoning to taste.