Walnut and Mushroom Spread


(from oczufin’s recipe box)

Categories: Mushroom, Snack, Walnut


  • 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


  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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