YIELD: 4-6 servings
¼ cup vegetable broth or water
½ cup chopped onion
2 cloves garlic, minced
2 cups button mushrooms, cleaned and sliced
½ tsp. sea salt
½ cup walnuts
1 tsp. balsamic vinegar
black pepper, to taste
fresh parsley, for garnish
6 stalks celery, box of matzo crackers, to serve
Heat vegetable broth or water in saucepan over medium-high heat. Add onion and garlic and sprinkle with a few pinches sea salt.
Saute for 10 minutes, adding more vegetable broth (or water) if onion begins to stick to skillet.
Add mushrooms and more salt, adding more vegetable broth if needed. Cook and stir occasionally for 5 minutes, or until mushrooms have softened.
Place cooked vegetables, more sea salt, walnuts, balsamic vinegar and black pepper in food processor. Blend well, but not to completely smooth. Adjust seasoning to taste.
Place in serving bowl and garnish with fresh parsley. Serve with celery sticks and matzo crackers.
Photo and recipe: www.jewishfoodhero.com