This recipe is easy with a lot of flavor. Serve on toasted baguette rounds

Ingredients

  • 1 cup raw walnuts
  • 1 tablespoon olive oil (optional you can sauté without oil, but I like the flavor it adds to this recipe)
  • 2 cups mushrooms, Button, or baby portobello (cremini)
  • 2 large shallots minced
  • 3 cloves garlic minced
  • 1 Tablespoon red miso
  • ½ tablespoon red wine vinegar
  • 1 teaspoon rosemary
  • 1 teaspoon tarragon
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions

  1. Toast walnuts in a dry pan over medium heat. This will only take at the most 5 minutes. Keep moving the walnuts and make sure not to burn them.
  2. Take the nuts off the heat, let cool then place in a food processor fitted with the S blade
  3. In a pan over medium heat add your olive oil, when heated add your shallots and cook until translucent. Add your sliced mushrooms, cook for a few minutes, and then add your garlic.
  4. Once the mushrooms have cooked down remove from heat and let cool
  5. Add the walnuts and mushroom mixture to the food processor
  6. Add the miso, red wine vinegar, rosemary, thyme and salt and pepper
  7. Processor till nice and smooth. You will have to scrape the sides a few times, and this will have a bit of texture because of the walnuts.
  8. Serve with toasted baguette rounds. Instructions below

Toasted Baguette Rounds

Slice the baguette into 1inch rounds. Brush with olive oil and some Italian herbs.

Put on a baking sheet and cook at 350 for 10 minutes