Mushroom and Walnut Spread


  • ½ kg fresh mushrooms, sliced
  • ½ cup walnuts
  • 1 medium-sized onion, sliced
  • 2 cloves garlic, minced
  • 100 g tofu, mashed
  • Freshly chopped parsley
  • ¼ tsp unrefined salt
  • ¼ tsp ground black pepper


Heat a skillet over medium heat, add mushrooms, onion and garlic and cook until soft (about 5 minutes). Take the vegetables and tofu in a food processor or blender and purée until smooth. Add the walnuts, parsley, salt, and pepper and purée for another 5 minutes.

Either serve immediately while warm or chill in the refrigerator and serve as a pâté.

Serve with bread or crisp bread sticks.

Serves 6-8