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Mushroom and Toasted Walnut Spread
A rich and earthy vegetarian pate made with cremini mushrooms, toasted walnuts, cream cheese and shallots.
Recipe Keywords:
mushroomtoastedwalnutspreadappetizerseasyglutenfreevegetarian
servings: 4
total time: 6 hours
recipe by: Frankie
Ingredients
- 1/2 cup walnuts
- 4 TBSP unsalted butter
- 1 shallot, chopped
- 8 ounces cremini mushrooms
- 1 TBSP soy sauce
- 1/4 tsp freshly ground pepper
- 4 ounces cream cheese, cubed
- sliced green onion for garnish (optional)
- baguette slices and/or crackers for serving
Directions
- Preheat the oven to 350° F.
- 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.
