Mushroom and Walnut Spread

• ¼ cup water


• ½ kg sliced fresh mushroom


• 1 medium onion, sliced


• 2 cloves garlic, minced


• 100 gm tofu, mashed


• freshly chopped parsley


• ½ cup walnuts


• 1 tbsp olive oil


• ¼ tsp salt


• ¼ tsp black pepper

Method

Heat the water in a medium skillet over medium heat, then cook the mushrooms, onion, and garlic until soft, about 5 minutes. Put the vegetables and tofu in a food processor or blender and purée until smooth. Add the oil, walnuts, parsley, salt, and pepper and purée for another 5 minutes.
Serve either immediately while warm or chill and serve as a pâté.

Serve with bread or crisp bread sticks.

Serves 6-8.