Ingredients:
- 1/2 cup of raw walnuts (soaked overnight in filtered water)
- 8 oz. package of baby bella mushrooms
- 1/4 tbsp. of ground cumin
- 2 tbsp. of diced onion
- 3 diced garlic cloves
- 1/4 tsp. of chili powder
- 1/4 tsp. of cayenne pepper
- 1/2 tbsp. of safflower oil
- About 2 dashes of salt
Directions:
- Add the 1/2 tbsp safflower to a pan.
- While the oil is heating, mince the garlic and the onion.
- When the oil is ready, add the garlic, onion, and about 1/8 tbsp of cumin, a dash of salt, and cook on low.
- Clean off your mushrooms. Using a damp paper towel, gently remove any dirt. Then mince your mushrooms.
- Once your mushrooms are minced, add them to the pan with the oil, garlic, and onion. Mix all together, and let sit on low heat.
- Now we are going to prepare the walnuts. Rinse off the walnuts that have been soaking overnight and add to a blender or processor. Blend until they form small pieces, but be careful not to blend for too long, we do not want walnut dust!
- Note: The walnuts do not need to be added to the pan and cooked, and if you prefer them raw that is completely okay. I added them to the pan with the mushrooms to enhance the flavor, but this can be skipped.
- Now add the rest of the cumin, 1/8 tbsp., 1/4 tsp. of chili powder, 1/4 tsp. of cayenne pepper, another dash of salt, and pepper to taste.
