Mushroom Dip (Vegan)

This is a truly delicious dip or spread which can be eaten with pita, challah, in sandwiches on crackers, you get the drift. It’s fairly simple to prepare but you do need a food processor to get the right consistency. You can chop them finer or coarser, as you like but you want it spreadable.

Start off with beautiful fresh white mushrooms and clean well and slice (no need to chop since the food processor will do this for you).

Now take a pot which will hold 750 grams of sliced mushrooms, which is about 6 cups, which are bulky but will cook down quite a bit. First saute your onion in the oil, (or alternatively I mostly use my crockpot caramelized onions for this since the convenience of having them to hand is awesome), until nice and browned but don’t burn them! it makes it bitter. K.

Now put the sliced mushrooms right on top of the onions

and start tossing the onion and mushrooms together.

Stir and toss till the mushrooms start cooking down to about 2/3 of the original amount and add the soy sauce (or alternate cocoa and coffee substitute). Stir from time to time uncovered, till mushrooms are deep brown in color, approximately 25-30 minutes.

Most of the liquid will cook out. Now place the parsley and roasted garlic (or crushed garlic) into the food processor and blitz together.

Add the salt and ground walnuts and the cooked mushrooms.

Pulse just till a nice thick, spreadable consistency is reached.

As you can see, I’ve left some nice texture to the dip, you don’t want baby food.

Pile it high in a beautiful dish and serve with crudites, crackers, challah and frena. A lovely dip/spread.

Mushroom Dip (Vegan)

750 grams (6 cups) mushrooms, cleaned and sliced 

1 medium onion, peeled and finely chopped 

3 tablespoons oil

1 1/2 tablespoon soy sauce – for Passover, or for those who do not wish to use soy sauce, substitute 1 flat teaspoon unsweetened cocoa and 1 flat teaspoon coffee either granulated or powder with 1 tablespoon hot water

1 small bunch parsley, washed and cleaned. long stems removed

4 cloves roasted garlic, remove peel (or 2 cloves crushed garlic)

1 teaspoon salt 

4 tablespoons ground walnuts 

Directions:

Cook the onions in the oil till medium brown. Add all the mushrooms and cook about 4 minutes and they will wilt till about 2/3 of the original amount. Continue to stir and cook on medium heat adding the soy sauce. Cook uncovered about 20-30 minutes stirring from time to time till mushrooms are deep brown in color. Most of the liquid will cook out. Place the parsley and roasted garlic into the food processor and whiz together till finely chopped. Add the cooked mushrooms, walnuts and salt and pulse just till a spreadable texture is achieved, don’t chop so fine it loses its chunkiness. Serve with crudites, crackers, challah, pita or frena (or all the above!).