First up is the chop, drizzle and sizzle! Coarsely chop 1 pound of baby bella mushrooms and ½ pound of shiitake mushrooms.
Warm 2 tablespoons of olive oil in a large saute pan over a medium heat.
Add the chopped mushrooms and mix to coat in the oil. Add ½ teaspoon of sea salt and mix.
Cook the chopped mushrooms for about 15 minutes until they reduce to about ¼ the size. Seriously, mushrooms lose their water like they just finished some hot yoga. 🧘♂️💦. Set aside.
Add ½ cup California walnuts to the bowl of a food processor and pulse until finely chopped.
Add 1 cup white beans to the bowl and pulse until the mixture is smooth.
Ok, I don’t know if you are ready for what I am about to drop. This is some serious chef’s kiss stuff right here. Add 1 teaspoon cocoa powder and 2 tablespoons miso paste. Pulse until combined.
Add 1 tablespoon of parsley, ¼ teaspoon of ground coffee, and ¼ teaspoon minced thyme. Pulse to combine.
Now it’s time for those mushrooms to meet their new home. Add the sauteed mushrooms and pulse until mixture is smooth.
Add the remaining 2 tablespoons of olive oil and pulse until smooth and kind whipped, using more oil if needed.
Mix in ¼ teaspoon of sea salt and ¼ teaspoon of freshly cracked black pepper.
Give it one last stir and boom! Serve with some chopped parsley and crackers.
Enjoy it with a SIP Certified Pinot Noir!