Mushroom And Walnut Spread Or Dip

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

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

Recipe

• 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.