Mushroom And Walnut Spread Or Dip

• 1 1/2 tablespoons olive oil
• 16 ounces portabella mushrooms, the baby type, coarsely chopped
• 1 onion, coarsley chopped
• 5 garlic cloves, chopped
• 1 teaspoon coarse salt
• 1 teaspoon tarragon
• black pepper
• 3 tablespoons Chardonnay wine or 3 tablespoons pinot grigio wine
• 1 1/2 cups walnuts, chopped and toasted
• 1 1/2 cups cilantro, stems removed and lightly packed
• 1/2 lemon, juiced

1. Heat olive oil in a large skillet over medium heat. Add mushrooms and onions and cook for three minutes.
2. Stir in garlic, salt, tarragon, and pepper to taste. Cook for about 5-7 minutes, then raise heat slightly and cook for about 5-7 minutes more, until fond (I had to look up this word on the internet, but I don't know how else to state it here) starts to develop on the bottom of skillet and mushrooms and onions start to brown.
3. Remove from heat; pour in wine and stir to release fond.
4. Place walnuts in a food processor. Pulse until finely chopped.
5. Add cilantro and pulse to combine with walnuts.
6. Add mushroom mixture and lemon juice. Pulse until ingredients are blended together; it won't be completely smooth.
7. Taste for seasonings and adjust accordingly.
8. Serve with pita chips or whatever you like.

olive oil, portabella mushrooms, onion, garlic, coarse salt, tarragon, black pepper, chardonnay wine, walnuts, cilantro, lemon

Taken from www.food.com/recipe/mushroom-and-walnut-spread-or-dip-483858 (may not work)