Mushroom And Walnut Spread Or Dip Recipe

Name: Mushroom And Walnut Spread Or Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 16 ounces portabella mushrooms, the baby type, coarsely chopped; 1 onion, coarsley chopped; 5 garlic cloves, chopped; 1 teaspoon coarse salt; 1 teaspoon tarragon; black pepper; 3 tablespoons Chardonnay wine or 3 tablespoons pinot grigio wine; 1 1/2 cups walnuts, chopped and toasted; 1 1/2 cups cilantro, stems removed and lightly packed; 1/2 lemon, juiced

Servings: persons

1 1/2 tablespoons olive oil
16 ounces portabella mushrooms, the baby type, coarsely chopped
1 onion, coarsley chopped
5 garlic cloves, chopped
1 teaspoon coarse salt
1 teaspoon tarragon
black pepper
3 tablespoons Chardonnay wine or 3 tablespoons pinot grigio wine
1 1/2 cups walnuts, chopped and toasted
1 1/2 cups cilantro, stems removed and lightly packed
1/2 lemon, juiced

1
Heat olive oil in a large skillet over medium heat. Add mushrooms and onions and cook for three minutes.
2
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 (I had to look up this word on the internet, but I don't know how else to state it here) starts to develop on the bottom of skillet and mushrooms and onions start to brown.
3
Remove from heat; pour in wine and stir to release fond.
4
Place walnuts in a food processor. Pulse until finely chopped.
5
Add cilantro and pulse to combine with walnuts.
6
Add mushroom mixture and lemon juice. Pulse until ingredients are blended together; it won't be completely smooth.
7
Taste for seasonings and adjust accordingly.
8
Serve with pita chips or whatever you like.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 16 ounces portabella mushrooms, the baby type, coarsely chopped, 1 onion, coarsley chopped, 5 garlic cloves, chopped, and more.

Yes, Mushroom And Walnut Spread Or Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mushroom And Walnut Spread Or Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions