Red onion, 8 medium units
Olive oil, 1/4 cup
Portobello mushrooms, 1 basket (200 g)
Pecans, 2 cups
Walnuts, 1 cup
Thin pink salt from the Himalayas, 1/4 teaspoon
Black pepper, 1/4 flat teaspoon
Olive oil, 1 tablespoon
Dried thyme, 1/4 flat teaspoon
Dried oregano, 1/4 flat teaspoon
1. Early preparation: Soak the pecans and walnuts in water in the refrigerator for about 3 hours, wash and strain.
2. Fry the red onions in the olive oil, add the portobello mushrooms towards the end and set aside to cool.
3. Transfer the onions and mushrooms to a food processor and add the previously soaked pecans and walnuts. Grind until you get as smooth spread as possible (the final texture comes out a little grainy, but perfect). During the food processor’s operation, you should stop and mix the mixture, season with salt, ground black pepper and olive oil. Just a second before finishing add the dried thyme and oregano.
4. Transfer the spread to a container lined with plastic wrap, cover and store in the refrigerator overnight to solidify. Several hours before or near serving, remove the plastic wrap from the top and turn the dish over on a tray or plate. Peel the lower plastic wrap and garnish with black pepper, dried oregano, dried chili and chopped nuts.
5. Bon appetite (:
Total time: 1-2 days
The nutritional value does not include the toppings on the spread. The preparation method also includes soaking, frying and refrigeration.