Oyster Mushroom And Hazelnut Spread

• 3/4 cup whole hazelnuts
• 1 ounce dried oyster mushrooms
• 1/2 pound portobello mushrooms, stems cut off
• 2 tablespoons tamari
• 2 tablespoons olive oil
• 1 tablespoon grated pecorino
• 1 tablespoon lemon juice
• 1 teaspoon chopped rosemary
• 1 teaspoon hacho miso
• 6 sun dried tomato halves, not oil packed

1. Put the oyster mushrooms in a bowl and cover with boiling water. Let sit for about 15 minutes.
2. Cut the portobellos in half and remove the gills. Slice into 1/4 inch strips.
3. In a medium bowl, mix tamari, oil, percorino, lemon juice, rosemary and miso. Add portobellos and set aside to marinate.
4. Place hazelnuts in a dry skillet over high heat. Toss every now and then for about 5 minutes, until fragrant. Put the hazelnuts on a clean dishcloth, fold the dishcloth over onto the hazelnuts, and give them a sturdy rub to dislodge the skins. Set aside.
5. Gently remove the mushrooms from the hot water and place in a small saucepan. Add sun dried tomatoes and pour in mushroom soaking liquid to cover, stopping before you get to the grit at the bottom. Bring to a boil, reduce to a simmer, and simmer for 5 minutes.
6. Place the hazelnuts in a food processor and grind to a fine paste. Remove the mushrooms and tomatoes from the saucepan with a slotted spoon and add to the food processor, along with the portobellos and their liquid. Puree to a coarse paste. Transfer to a serving dish.

hazelnuts, mushrooms, portobello mushrooms, tamari, olive oil, pecorino, lemon juice, rosemary, hacho miso, tomato halves

Taken from food52.com/recipes/11059-oyster-mushroom-and-hazelnut-spread (may not work)