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.

Enjoy!

To make AIP friendly omit: Black Pepper and Walnuts