Ingredients
1 cup shelled walnuts
½ cup shallots, minced
½ cup butter
115 g shiitake mushrooms, chopped
115 g button mushrooms, chopped
115 g portobello mushrooms, chopped
1 tbsp roasted garlic purée
¼ cup chopped fresh parsley
1 tbsp chopped fresh thyme
½ tsp SIDS CRAZY SALT
½ tsp ground black pepper
2 tbsp EV olive oil
Directions
Preheat oven to 175oC. Spread walnuts in a single layer on an oven tray, sprinkle with SIDS CRAZY SALT and toast for 10 minutes until lightly browned.
In a large sauté pan, cook shallots in butter until translucent then add mushrooms, garlic, parsley thyme, salt, pepper & SIDS CRAZY SALT. Cook, stirring often, until most of the liquid has evaporated.
Process toasted walnuts and olive oil in a blender until a thick paste is formed. Spoon in the mushroom mixture and blitz to the desired texture.
Pack into well oiled ramekins or bowl. Cover with plastic wrap and refrigerate.
