Ingredients:

• 1 1/2 tablespoons olive oil
• 8 oz baby Bella or white button mushrooms, sliced (3 cups sliced)
• 2 medium shallots, sliced (1/2 cup sliced)
• 1/4 teaspoon fine sea salt
• Black pepper to taste
• 1 tablespoon picked fresh thyme leaves, no stems
• 1 large sprig fresh Rosemary or 1/4 teaspoon dried rosemary
• 2 tablespoons tamari or low sodium soy sauce
• 1 cup California walnuts
• 1/2 cup canned lentils (brown lentils), no salt added, or rinsed and drained
• 2 teaspoons maple syrup
• 1 teaspoon sherry vinegar

Serving suggestions: sliced french baguette or whole grain crackers plus additional whole or chopped walnuts, pickled shallots or pickles and seasonal fruits and vegetables such as sliced apples, grapes, celery

Instructions:

Heat large sauté pan with olive oil on medium heat until it just starts to shimmer.

• Add mushrooms and shallots. Season with salt and pepper and add thyme leaves and rosemary.

• Sweat for about 6 minutes. Adjust heat to medium low and/or stir as necessary to prevent burning.

• Deglaze with tamari or soy sauce and cook for about another minute on low heat. Remove from heat and remove rosemary sprigs if using.

• Transfer to food processor, and add walnuts, lentils, maple syrup, and sherry vinegar.

• Blend until completely smooth, scraping down sides as necessary.

• Refrigerate and serve chilled with crostini or crackers and additional chopped walnuts.