Ingredients
Directions
Heat a medium stovetop pan over medium heat. Add the mushrooms and cook until they start to release their moisture, about 3–5 minutes, stirring often.
Once they start to release their moisture, continue cooking for another 5 minutes.
Add the tamari and sherry vinegar, cooking until fragrant, about one minute.
Drain any excess liquid (you may not have any) from the pan and add the mushrooms to a food processor.
Using a small stovetop pan, heat the walnuts on medium heat until fragrant, about 2–3 minutes, tossing occasionally to prevent burning. Transfer the walnuts to the food processor.
Add the remaining ingredients (spices and optional salt) to the food processor. Pulse until the mixture is coarsely chopped.
Once cool, transfer to an airtight container and store in the refrigerator for 5–7 days. Use in your plant-based dishes throughout the week (see Chef’s Notes for ideas!).
Chef's Notes
Substitutions
Substitute mushrooms with young green jackfruit, tofu, or tempeh.
Nut-Free
Substitute walnuts with pumpkin or sunflower seeds.
Companion Recipes
Add to Smoky Black Bean Flautas.
Makes a great addition to Smashed Avocado Quesadillas.
Serve over top Sweet Potato Polenta with Chimichurri Brussels Sprouts.
Storage
Store in an airtight container in the refrigerator for 5–7 days.
Ingredients
Directions
Heat a medium stovetop pan over medium heat. Add the mushrooms and cook until they start to release their moisture, about 3–5 minutes, stirring often.
Once they start to release their moisture, continue cooking for another 5 minutes.
Add the tamari and sherry vinegar, cooking until fragrant, about one minute.
Drain any excess liquid (you may not have any) from the pan and add the mushrooms to a food processor.
Using a small stovetop pan, heat the walnuts on medium heat until fragrant, about 2–3 minutes, tossing occasionally to prevent burning. Transfer the walnuts to the food processor.
Add the remaining ingredients (spices and optional salt) to the food processor. Pulse until the mixture is coarsely chopped.
Once cool, transfer to an airtight container and store in the refrigerator for 5–7 days. Use in your plant-based dishes throughout the week (see Chef’s Notes for ideas!).