Mushroom Spread
makes 1 cup
This easy spread comes together with one pan and a food processor. It's a great dip for vegetables or crackers, or even on a sandwich.
3 tablespoons olive oil
1 small onion, chopped
1/2 pound cremini mushrooms, stemmed and chopped
1 teaspoon chopped fresh thyme
1 cup walnuts, chopped
salt and pepper
prep: 5 minutes
total: 25 minutes
medium sauté pan
small skillet
food processor
1. Heat the olive oil in a medium sauté pan over medium heat. When the oil is hot and shimmering, stir in the onion and cook until it softens, 4-6 minutes. Add the mushrooms and thyme and cook, stirring often, until the mushrooms become tender and release their juices, 6-8 minutes.
2. Meanwhile, lightly toast the walnuts in a dry skillet.
3. Pour the onion-mushroom mixture into a food processor and pulse. Add the walnuts and a sprinkling of salt and pepper, and pureé until smooth. (If the spread is too thick, add a little water to smooth it out.)
2. Meanwhile, lightly toast the walnuts in a dry skillet.
3. Pour the onion-mushroom mixture into a food processor and pulse. Add the walnuts and a sprinkling of salt and pepper, and pureé until smooth. (If the spread is too thick, add a little water to smooth it out.)
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