Chopped Stinkhorn Liver

• 1/2 bound mushrooms (white button, cremini, Portobello, or shitake) sliced into fine slivers
• 1 sm. onion, slice into half moons
• 3 tbsp EVOO
• 1 c. dry roasted, chopped walnuts
• sea salt and freshly found pepper to taste
• 1 tbsp. water

1. Heat a medium-sized stainless steel or cast iron skilled (do not use Teflon or any other treated metal) over a medium flame until pan is very warm.
2. Add EVOO and swill it around so it covers the bottom of the pan.
3. Place the sliced onion in the pan and saute for a minute or two.
4. Add sliced mushrooms and saute them together with the onions until onions are translucent and the shrooms are soft and lightly browned, about 15-20 minutes.
5. Sprinkle with sea salt as soon as the onions have been sweating for a few minutes.
6. Turn into a blender or food processor; add walnuts, a bit more s&p, and the water. Process until blended, but not too smooth.
7. Spread on matzoh, cracker, crusty bread.

bound mushrooms, onion, evoo, walnuts, salt, water

Taken from www.epicurious.com/recipes/member/views/chopped-stinkhorn-liver-52962901 (may not work)