Fool everyone with this recipe or give them a treat that will create a memory

Ingredients

1 cups French lentils, cooked (you’ll need 1/2 cup raw lentils)

4 cups crimini or button mushrooms (or a mix of your favorites), washed; stems and caps

sliced 1/2 yellow onion,

sliced 2 cloves of garlic, chopped

2 Tbsp extra virgin olive oil, more as needed

1 tsp dried thyme

tsp dried tarragon

1 Tbsp golden miso paste

2 Tbsp boiling water

1 cup walnuts

2 Tbsp Tamari or soy sauce, or more to taste

Juice of 1/2 lemon

1 Tbsp apple cider vinegar or white wine vinegar

several twists of fresh black pepper

several twists of fresh black pepperfresh

Directions

Step 1: Cook your lentils ahead of time. Cover 1/2 cup dry lentils with a few inches of water and bring to a boil. Cover and let simmer for 15-20 minutes or until tender.

Step 2: Meanwhile, heat 2 Tbsp olive oil in a cast iron skillet or deep dished frying pan. Add onions and cook until translucent and golden.

Step 3: Add garlic and mushrooms, and another 2 Tbsp of oil. Sauté for 1 minute.

Step 4: In a small bowl, whisk with a fork 2 Tbsp boiling water and 1 Tbsp miso paste. Add this mixture to the pan. Add herbs, and continue stir frying for 4-5 more minutes, or until mushrooms are well-coated and tender. If you find that the mushrooms need more more moisture, add a few dashes of soy sauce or more water. Remove from heat and set aside to cool.

Step 5: Heat a frying pan over medium heat and add walnuts, stirring frequently. Cook for 2 minutes or until fragrant and golden. Remove immediately from the pan and let cool.

Step 6: Add lentils, toasted nuts, and mushroom mixture (slightly cooled by now) to a food processor or blender. Add soy sauce, lemon juice, vinegar, and black pepper to taste. Blend until you’ve reached your desired consistency–I prefer it slightly chunky. You might prefer it smoother, like hummus.

Step 7: You might find that your mixture needs more liquid, in which case add more soy sauce or vinegar. Taste and adjust season and salt. Scoop into a serving bowl and garnish with fresh parsley. Enjoy with crudité or crackers.