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Recipe: Walnut Spread

This has been a favorite of mine for years. Originally adapted from my beloved Moosewood Restaurant cookbook, it is suitable for vegans, paleo people, or anyone who wants to eat real food!

one small onion, chopped

4-5 garlic cloves, chopped

3 cups sliced mushrooms (any type)

1 tsp fresh thyme

3 tbsp dry sherry

3 pinches salt plus some black pepper

1 cup toasted walnuts

1 15 ounce can red kidney beans

2 tbsp miso paste

fresh parsley or green onions to garnish

Cook the onions and garlic in olive oil until translucent. Add the mushrooms, thyme, sherry, salt, and pepper and saute until soft. Put the mixture in the blender and add the walnuts, beans (drained and rinsed), and miso paste. Blend until smooth. Garnish with parsley or sliced green onions.

I use this as an appetizer dip, but it also makes a great sandwich spread. Like hummus, but fancier!

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