Ingredients
-
1 1/2
-
16
-
1
-
5
-
1
-
1
-
-
3
-
1 1/2
-
1 1/2
-
1/2
-
-
-
-
Directions
Mushroom and Walnut Spread or Dip, 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 , 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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Steps
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1
Done
|
Heat Olive Oil in a Large Skillet Over Medium Heat. Add Mushrooms and Onions and Cook For Three Minutes. |
|
2
Done
|
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. |
|
3
Done
|
Remove from Heat; Pour in Wine and Stir to Release Fond. |
|
4
Done
|
Place Walnuts in a Food Processor. Pulse Until Finely Chopped. |
|
5
Done
|
Add Cilantro and Pulse to Combine With Walnuts. |
|
6
Done
|
Add Mushroom Mixture and Lemon Juice. Pulse Until Ingredients Are Blended Together; It Won't Be Completely Smooth. |
|
7
Done
|
Taste For Seasonings and Adjust Accordingly. |
|
8
Done
|
Serve With Pita Chips or Whatever You Like. |
