Place the walnuts on a baking sheet and toast in the oven for 8 to 10 minutes or until walnuts are a shade darker and have a toasty (not burnt) smell.
Melt the butter in a medium size skillet over medium-high heat then add the mushrooms and shallot. Cook, stirring occasionally, until most of the liquid has evaporated from the pan, about 5 minutes. Stir in the soy sauce and ground pepper and cook 1 more minute then take off the heat and allow to cool for 5 minutes.
Add the mushroom and shallots to a food processor along with the walnuts and cream cheese and pulse until well combined but still textured.
Remove the blades from the food processor and scrape the spread mixture into a small container. Cover and refrigerate for at least 6 hours to allow the flavors to meld.
Garnish with sliced green onion (if using). Serve with baguette slices and/or crackers.
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