John Myers
Mushroom and Walnut Spread
The perfect mushroom and walnut spread recipe with a picture and simple step-by-step instructions.
- 2 Small onions (equivalent to 150g)
- 250 g Mushrooms
- 2 tbsp Frying oil
- 1 tbsp Soy sauce
- Salt
- Black pepper
- 50 g Walnut kernels
- 20 g Sunflower seeds
- 2 Tbsp (heaped) Parsley (chopped, fresh or frozen if necessary)
- Peel and dice the onions and fry them in the frying oil. Clean the mushrooms, roughly chop them and, as soon as the onions are translucent, add them to the onions. Deglaze everything with soy sauce and continue frying until the mushrooms have collapsed. Then season with salt and pepper. If the mushrooms run the risk of burning in between, I just add a sip of water. With this technique, I don’t need as much oil.
- Let the mushrooms cool down a little while chopping the walnuts. Then puree the mushrooms with the walnuts, sunflower seeds and parsley.
- Then fill the spread into two small 160ml screw-top jars. The spread belongs in the refrigerator and should be used within 2-3 days. The spread is easy to freeze.
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