Ingredients:
- 1 1/2 tablespoons olive oil
- 8 oz baby Bella or white button mushrooms, sliced (3 cups sliced)
- 2 medium shallots, sliced (1/2 cup sliced)
- 1/4 teaspoon fine sea salt
- Black pepper to taste
- 1 tablespoon picked fresh thyme leaves, no stems
- 1 large sprig fresh Rosemary or 1/4 teaspoon dried rosemary
- 2 tablespoons tamari or low sodium soy sauce
- 1 cup California walnuts
- 1/2 cup canned lentils (brown lentils), no salt added, or rinsed and drained
- 2 teaspoons maple syrup
- 1 teaspoon sherry vinegar
Serving suggestions: sliced french baguette or whole grain crackers plus additional whole or chopped walnuts, pickled shallots or pickles and seasonal fruits and vegetables such as sliced apples, grapes, celery
Instructions:
Heat large sauté pan with olive oil on medium heat until it just starts to shimmer.
• Add mushrooms and shallots. Season with salt and pepper and add thyme leaves and rosemary.
• Sweat for about 6 minutes. Adjust heat to medium low and/or stir as necessary to prevent burning.
• Deglaze with tamari or soy sauce and cook for about another minute on low heat. Remove from heat and remove rosemary sprigs if using.
• Transfer to food processor, and add walnuts, lentils, maple syrup, and sherry vinegar.
• Blend until completely smooth, scraping down sides as necessary.
• Refrigerate and serve chilled with crostini or crackers and additional chopped walnuts.