|10 min||15 min||6|
|1/4 cup||Vegetable stock/broth (or water)|
|1/2 cup chopped||Yellow onion|
|2 clove(s)||Garlic (minced)|
|2 cup whole||Button mushrooms (cleaned, sliced)|
|1/2 tsp||Sea salt|
|1 dash||Black pepper (to taste)|
|1 tbsp||Parsley, fresh (for garnish)|
In a large skillet, heat vegetable broth (or water) over medium-high heat. Add the onion and garlic and sprinkle with a few pinches of the sea salt. Sauté for 10 minutes, adding a touch more vegetable broth (or water) if the onion begins to stick to the skillet.
Add the mushrooms and another few pinches of sea salt . Add a little bit more vegetable broth if needed. Cook and stir for 5 more minutes, or until the mushrooms have softened.
Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in a food processor. Blend until well-blended but not completely smooth. Adjust seasoning to taste.
Place in a serving bowl. Garnish with fresh parsley. Serve with celery sticks and matzo crackers.
To make AIP friendly omit: Black Pepper and Walnuts