1 lb. mushrooms, any kind
1 clove garlic
1 red onion
1 cup walnuts
3 sprigs fresh thyme and a thyme or parsley leaves to garnish
2 Tbsp red wine vinegar
2 Tbsp olive oil
1. Toast 1 cup walnuts in a dry skillet on medium heat for 3-5 minutes or until fragrant. Transfer into a bowl and let cool.
2. In the same pan, saute chopped onions in olive oil over medium heat, until translucent and soft. After 4-5 minutes, add the clove of minced garlic, thyme and mushrooms and salt to taste. Saute for another 10 minutes or until the mushrooms are soft and have shrunken down a bit.
3. Transfer the mushroom mixture to the bowl of a food processor and let cool for about 10 minutes. Then add the walnuts, vinegar, and another 1 Tbsp of olive oil. Pulse the mixture a few times, and process to your ideal consistency. Add salt to taste, and fresh herbs to garnish! Enjoy with matzah or crackers.
This is a simpler version of my recipe for Vegan Chopped Liver Recipe with Walnuts and Miso at TheNosher.com.