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- 1 cup walnuts
- ½ cup minced shallots
- 1 cube salted butter
- 3/4 pound mushrooms of choice, chopped (crimini & shiitake used here)
- 1 tsp herbs de Provence
- ½ tsp each salt & pepper
- 2 Tbsps extra-virgin olive oil
- Toast walnuts at 350 degrees for 10 minutes until fragrant. Meanwhile, in a saucepan, cook shallots in butter over medium heat. Add mushrooms, herbs de Provence, salt, & pepper. Cook until little liquid remains (10-15 minutes).
- Add walnuts and olive oil to a food processor, grind to form a thick paste. Add mushroom mixture and pulse to desired consistency. Serve with toast or freshly sliced bread.