Ingredients
Method
Preheat the oven to 350°F. Roast the walnuts in the oven for 5-8 minutes until they are slightly darker in color. Set aside.
Add the mushrooms and onion to a skillet and sauté over medium-high heat for 3-5 minutes, adding a little water along the way to keep from sticking.
Add the garlic, rosemary, black pepper and continue to sauté for a couple more minutes.
Add the parsley and sauté for another minute.
Pour this mixture into the food processor with the vinegar and the walnuts and pulse a few times. Use a spatula to scrape the sides and pulse a couple more times, but don’t overdo it. This dip should have a coarse texture.
