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1
Preheat the oven to 400.
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2
Put the walnuts on a rimmed baking sheet and toast in the oven for about 4 minutes, or until lightly browned.
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3
Transfer the nuts to a plate to cool completely.
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4
In a small food processor or mini-chopper, combine the nuts with 1/2 cup each of the parsley and cilantro, the garlic and a large pinch each of salt and pepper.
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5
Process to a paste.
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6
Add 3 tablespoons of the olive oil and process briefly to blend.
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7
Scrape the mixture into a small bowl and cover with plastic wrap.
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8
In a large skillet, warm 1 1/2 tablespoons of the olive oil over high heat.
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9
Add half of the mushrooms, season with salt and pepper and cook, stirring, until browned, about 3 minutes.
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10
Reduce the heat to low and cook the mushrooms until the liquid evaporates and they brown again, about 8 minutes.
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11
Transfer the mushrooms to a large plate and repeat with the remaining 1 1/2 tablespoons of olive oil and mushrooms.
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12
Season with salt and pepper.
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13
Return all of the mushrooms to the skillet and add 1/2 cup of the nut paste.
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14
Stir in the chicken stock, 1 tablespoon at a time, to make a sauce.
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15
Season with salt and pepper and transfer the mushrooms to a large shallow dish.
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16
Serve warm or at room temperature, sprinkled with the remaining 1 tablespoon each of parsley and cilantro.
