Ingredients

Method

• 100 g walnuts
• 1 T olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped or minced
• 250 g assorted fresh mushrooms
• 4 T fresh parsley - chopped
• 2 T fresh thyme - chopped
• 2 T fresh rosemary - chopped
• 1 T sweet sacramental wine (Shabbat wine)
• 1 t pink salt
• black pepper, to taste
• 30 ml balsamic vinegar

Method

Ingredients

1. Roast the walnuts at 180°C on a baking sheet lined with baking paper, taking care not to burn them. I always set my timer for five minutes and keep checking.

2. Heat the olive oil in a large frying pan, then add the onion.  Reduce the heat and fry until translucent.  Add the garlic and sauté for another minute.

3. Increase the heat and add the mushrooms and herbs and cook until soft, about  10–15 minutes, turning to ensure that they are evenly cooked. Add the wine to deglaze the pan.

4. Transfer the mushrooms and walnuts to a food processor. Pulse until chopped to the consistency you prefer. Season to taste.

5. Serve on seed bread, crackers and toast

Cook’s note: I always like to use Himalayan pink salt, it has such an intense flavour, so maybe use less. You can always add salt. You can substitute port or sherry for the sweet sacramental wine. I always like to fry the onions on a lowish heat so that you get that lovely sweet taste.

Find more mushroom recipes here

Production: Khanya Mzongwana

Photographer: Toby Murphy