Preheat oven to 180C (fan). Place walnuts out a lined baking tray and lightly toast for 8-10 minutes, make sure they don’t burn. Once done, set aside.
Chop the mushrooms and onion, then mince the garlic.
Heat 1 tbsp of the oil in a frying pan and add the onion and garlic. Fry for a few minutes before adding another tbsp of oil, along with the mushrooms. Cook for around 5-10 minutes, until they release their oils and have reduced in size.
Once done and smelling amazing, place in a food processor with the walnuts and thyme. Add salt and pepper to taste. Blend until smooth and creamy.
Store in an airtight container in the fridge and enjoy as a dip, on toasted rye bread or on your favourite cracker.
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