MUSHROOM and Lentil Walnut spread Recipe

• . > (American / Metric measures) <
• .
• . > PART-1 - cooked Mushroom mix*:
• . 2 Tbsps. (30ml) unsalted butter
• . 2 Tbsps. (30ml) e.v.Olive oil
• . 1 small, sweet onion, thinly sliced
• . 2 small garlic cloves, crushed
• . 15 medium (2-1/2 cups/ 200g) cremini Mushrooms, sliced
• .
• . >> PART-2:
• . 2 cups (300g) cooked Lentils
• . 1 cup (150g) raw walnuts
• . small handfuls of fresh herbs like: Basil, Parsley
• . 1/2 tsp. (2.5ml) sea salt
• . 1/2 tsp. (2.5ml) granulated garlic powder
• . 1/4 tsp. (1.75ml) dried Tarragon
• . 2 tsps. (10ml) Dijon Mustard
• . 1 Tbsp. (15ml) Balsamic vinegar
• . 1 Tbsp. (15ml) Maple syrup
• . 2 Tbsps. (30ml) e.v.Olive oil
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• . * The cooked MUSHROOM mix shall render about: 1-1/2 cups (375ml)

Directions