Oyster Mushroom And Hazelnut Spread

1. 1

   Put the oyster mushrooms in a bowl and cover with boiling water. Let sit for about 15 minutes.

2. 2

   Cut the portobellos in half and remove the gills. Slice into 1/4 inch strips.

3. 3

   In a medium bowl, mix tamari, oil, percorino, lemon juice, rosemary and miso. Add portobellos and set aside to marinate.

4. 4

   Place hazelnuts in a dry skillet over high heat. Toss every now and then for about 5 minutes, until fragrant. Put the hazelnuts on a clean dishcloth, fold the dishcloth over onto the hazelnuts, and give them a sturdy rub to dislodge the skins. Set aside.

5. 5

   Gently remove the mushrooms from the hot water and place in a small saucepan. Add sun dried tomatoes and pour in mushroom soaking liquid to cover, stopping before you get to the grit at the bottom. Bring to a boil, reduce to a simmer, and simmer for 5 minutes.

6. 6

   Place the hazelnuts in a food processor and grind to a fine paste. Remove the mushrooms and tomatoes from the saucepan with a slotted spoon and add to the food processor, along with the portobellos and their liquid. Puree to a coarse paste. Transfer to a serving dish.

* Per serving · 4 servings · Values may vary.