Earthy mushrooms combine with sweet, caramelised onions to make a moreish dip. 

Recipe and photo: Emma Boyd

Serves: 6

INGREDIENTS

¾ cup walnuts
2 tablespoons olive oil
2 tablespoons butter
2 onions, quartered, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon thyme, finely chopped
1 tablespoon rosemary, finely chopped
350g mushrooms, ends removed, sliced
150g cream cheese
1 tablespoon apple cider vinegar
smoked paprika and toasted ciabatta or crackers, to serve

METHOD

In a heavy-bottomed frying pan over medium-high heat, toast the walnuts until golden brown. Remove from the pan and set aside to cool. Return the pan to the heat, melt the butter and olive oil and add the onions, cooking until golden and caramelised — 15-20 minutes. In the last few minutes of cooking, add the garlic and herbs. Tip the onion mixture onto a plate to cool, then return the pan to the heat.

Over medium heat, cook the mushrooms (don’t add more oil) until they release their moisture and begin sticking to the bottom of the pan. Remove these from the heat and set aside to cool.

Once cooled, put the nuts, onions, mushrooms, cream cheese, apple cider vinegar and 1 teaspoon of sea salt into a food processor. Season with freshly ground black pepper and process until smooth. Put into a serving bowl, drizzle with olive oil, garnish with a pinch or two of smoked paprika, then serve with toasted ciabatta or crackers.

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