Mushroom-Walnut Spread

Totally retro, we’re taking you on a trip back in time with this tasty spread. You don’t need to serve it from a hostess trolley with Demis Roussos records playing in the background, but we won’t judge you if you do.

Ingredients

1 leek, sliced
1 small red onion, chopped
3 cloves garlic, chopped
300g button mushrooms, chopped
20g dried shiitake mushrooms, reconstituted; save the soaking water
Pinch nutmeg
Pinch ground cloves
1 tsp paprika
1/2 tsp thyme
1 tsp salt
1 tsp black pepper
1 tbsp chopped, fresh parsley
1 tbsp yellow miso
1/2 cup nutritional yeast
1/2 cup walnuts, toasted

Method

1. Heat a nonstick pan over a medium low heat. Add the leeks and red onion, and sauté until just starting to colour.
2. Add both kinds of mushrooms and the soaking water, nutmeg, cloves, paprika, thyme, salt and pepper, and cook until the mushrooms are soft and the liquid has evaporated.
3. Transfer to a blender or food processor with the rest of the ingredients and process until smooth, stopping occasionally to scrape down the sides.
4. Transfer to a ramekin and refrigerate for a couple of hours or until set.