Categories: Mushroom, Snack, Walnut

Ingredients

• 1 1/2 tablespoons olive oil
• 16 ounces baby portobello mushrooms, coarsley chopped
• 1 onion, coarsley chopped
• 5 garlic cloves, chopped
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon tarragon
• black pepper
• 3 tablespoons chardonnay or pinot grigio
• 1 1/2 cups toasted walnuts
• 1 1/2 cups lightly packed cilantro (stems removed)
• 1/2 lemon, juiced
• Pita chips, crackers, bread, etc

Directions

1. 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 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.

2. Place walnuts in a food processor. Pulse until finely chopped. Add mushroom mixture, cilantro, and lemon juice. Pulse until ingredients are blended together; it won’t be completely smooth. Taste for seasonings and adjust accordingly.

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