Moosewood Mushroom Walnut Spread

Here is a great little recipe from ‘Moosewood Restaurant: Cooking for Health’. It takes about a half hour to put together, then 2 hours in the fridge but the results are well worth the effort!

2 TBSP Olive Oil
1 cup chopped onions
3 chopped garlic cloves
3 cups sliced mushrooms – use a variety of button, portabella and chremini, or anything you fancy
1 TSP fresh rosemary, minced
3 TBSP dry sherry (optional – add water if you choose to omit)
Salt to taste
3/4 cup toasted walnut pieces
15oz can of red kidney beans, drained and rinsed
2 TBSP light miso paste
1/4 cup chopped fresh parsley
Pepper to taste

Warm the oil in a skillet on medium low. Cook onion and garlic until soft, about 6 minutes. Add mushrooms, rosemary and sherry and sprinkle with a little salt. Cook 5-10 minutes until mushrooms are soft and juicy.

In a food processor process beans, mushrooms and walnuts until smooth. Add miso, parsley and pepper.

Chill well before serving.


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