Grilled Mushroom Spread

Yield: About 1 cup

Ingredients

• 200 g brown champignon mushrooms, sliced

  
  

• 10g lemon-infused rapeseed oil (for cooking onion)

• ¼ cup walnuts

• 50g onion, finely diced

• 5g garlic ,finely minced

  
  

• 3 g dried porcini mushrooms

• 15 g white miso paste

• 1/8 tsp oregano (dry)

  
  

• 15g EV olive oil

• 1/16 tsp freshly ground black pepper

• 1/16 tsp umami seasoning (optional)

• 1/16 tsp salt (optional)

  
  

• Fresh parsley, for serving (optional)

• Bread, for serving (optional)

Method

1. Dry-bake the mushrooms

   • Preheat the oven to 200°C (400°F).

   • Spread the sliced mushrooms in a single layer on a baking sheet.

   • Bake for about 25 minutes, stirring once halfway through, until the mushrooms have released their moisture and become lightly browned and concentrated in flavor.

   • Let cool slightly.

2. Toast the walnuts

   • While the mushrooms bake, toast the walnuts in a dry skillet until fragrant.

   • Set aside to cool.

3. Caramelize the Onions

   • Sauté the minced onion and garlic in the oil in a small pan over medium-low heat until deeply golden and sweet, about 15 minutes.

   • Add the crumbled dried porcini mushrooms and cook for 1–2 minutes.

     
     

     Blend the spread

   • Add the baked mushrooms, caramelized onion mixture, toasted walnuts, miso paste, black pepper, and umami seasoning to a food processor.

   • Pulse until the mixture reaches your preferred texture.

     
     

4. Taste and adjust

   • Add salt if needed (the miso may provide enough saltiness).

     
     

Serving Suggestions

Serve as:

• A spread for crusty bread or crackers

• A sandwich or wrap filling

• A topping for baked potatoes