Mushroom and Walnut Spread


  • ½ kg sliced fresh mushrooms
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 100 gm tofu, mashed
  • freshly chopped parsley
  • ½ cup walnuts
  • ¼ tsp salt
  • ¼ tsp black pepper


Heat a 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 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.