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
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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.
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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.