- 4
Ingredients
- 1 cup walnuts
- 1 tablespoon coconut oil
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 sprig rosemary, stemmed, chopped
- 2 sprigs thyme, stemmed, chopped
- 1 pound cremini mushrooms, sliced
- 2 teaspoons rice vinegar
- 1 tablespoon tamari sauce
Preparation
Step 1
In a medium pan on medium heat, add walnuts. Toast until they start to brown. Shake pan often in order to avoid having your walnuts burn. Remove walnuts from pan and set aside to cool.
Return pan to heat. Add coconut oil and allow for it to melt. Add onion and garlic, and cook until onion is translucent, about 5 minutes. Add chopped herbs and mushrooms. Continue to cook until mushrooms are tender, about 5 to 7 minutes. Add a tablespoon of water if mushrooms begin to stick to pan.
Add toasted walnuts to a food processor and blend for about 30 seconds. Add mushroom herb mix, rice vinegar and tamari to food processor and pulse until the consistency looks like paté. Scrape remaining mushroom mix and continue to pulse. Make sure consistency has texture. Add salt and pepper to taste.
Place in a small bowl and serve warm or at room temperature with your favorite crackers or sliced baguette. Can be made two days ahead. Store airtight in fridge.