Mushroom and Walnut Sandwich Spread
Chestnut or White Button Mushrooms
I created a delicious nutty spread for breakfast, brunch or lunch. Made from mushroom and walnut. In particular chestnut mushrooms. You could also try to make this spread from forest mushrooms. Which will result in an incredibly delicious and intense spread, only more expensive. Technically you could also use white button mushrooms. Because chestnut and white button mushrooms are very similar to each other. But they differ in a few key elements. The most obvious difference being that chestnuts are a bit browner. However, the most important factor is that chestnuts have a nuttier flavor than their white counterparts. And will ultimately provide more flavor to the spread than the white button mushrooms.
These mushrooms are cultivated in growing rooms where the temperature and humidity are adjusted to create the optimal climate. And they are grown all year round. They are picked by hand and immediately packed in the packaging in which they are sold. Mushrooms are incredibly versatile. You can prepare them in so many ways. You can find more mushroom dishes between our recipes. We used different mushrooms for soup, garnish and main course.
Mushroom and Walnut
Walnut is the other main ingredient in this spread. It enhances the nutty flavor found in the chestnut mushrooms. And they harmonize and complement each other very well. Walnut is harvested in autumn and it’s on our November list. If you sign up for our newsletter, you will receive a seasonal vegetable and fruits list right in your inbox every month. It will help you to adjust your diet based on seasonal ingredients. Of course, we use walnuts during the year, but it’s in season now.
Tip!
Store your walnut in the refrigerator after cleaning because it has a high oil content and can deteriorate very quickly at room temperature.
Walnuts can also be used in many ways. It’s excellent in savory dishes like our Waldorf Salad or the One-Pan Roasted Pork with Squash. But also, in sweet dishes like the walnut banana muffin and baked plums with honey and walnut. It is a great way to add a different texture to a lot of recipes. But I like it a lot and can just eat it without anything else. Just raw, freshly picked and cleaned from the trees.
Get more Mushroom Recipes:
Mushroom and Walnut Sandwich Spread
Equipment
- Food processor
Ingredients
- 500 gram chestnut or button mushroom finely sliced
- 2 tbsp olive oil
- 2 tbsp ghee or butter but substitute with olive oil if you don’t use them
- 1 big onion finely cut
- 6 cloves garlic minced
- 1 tbsp fresh rosemary finely cut
- 1 tbsp fresh thyme finely cut
- 2 tbsp parsley finely cut
- 3 tbsp Marsala or Ruby Port sweet red wine
- 1 tsp salt
- 1 tsp pepper freshly ground
- 160 gram walnuts
Instructions
- Put walnuts into frying pan and toast them on medium high heat for 3-4 minutes, until they start browning. Don’t burn it, stir constantly! Set aside to cool down.
- Heat the olive oil in in a skillet, add onion and sauté for 3-4 minutes, until translucent.
- Add garlic and sauté for 1 minute. Don’t burn it because it will be bitter.
- Add 2 tbsp ghee (or butter), mushroom, rosemary, thyme, parsley, Marsala, salt and pepper in it. Cook for 6-8 minutes, until the mushrooms reduce to half size, unnecessary liquid evaporates.
- Take out 8-10 slices of mushrooms and set aside for decoration.
- Put toasted walnut into food processor and pulse for 10 seconds.
- Add cooked mushrooms and pulse for 1 minutes. It doesn’t have to be very creamy, but if you like that texture better, pulse 1 minutes more.
- Taste it and season with salt and pepper if necessary.
- Put the mushroom and walnut sandwich spread into porcelain pot, decorate with the set aside mushrooms and parsley leaves. Enjoy!