Stovetop Walnut Meat with Mushrooms

Stovetop Walnut Meat with Mushrooms

DESCRIPTION

This savory stovetop blend brings together toasted California Walnuts and finely chopped mushrooms, creating a rich crumble with deep umami and a naturally satisfying chew. The mushrooms provide a moist, savory intensity while the walnuts provide structure and richness, resulting in a versatile plant-forward base ideal for tacos, grain bowls, salads, and pasta.

Total Time
1 Hr
Serves
8
Serving Size
¼ cup (2 ounces or 56 g)
Course
Main

Total Time

Prep Time
15 Mins
Cook Time
45 Mins
Total Time
1 Hr

Nutrition

Calories
150 cal
Total Fat
15 g
Saturated Fat
1.5 g
Sodium
140 mg
Carbohydrates
4 g
Dietary Fiber
1 g
Total Sugars
1 g
Protein
3 g
Calcium
20 mg
Iron
0.7 mg
Potassium
130 mg

Ingredients

  • 3 cups (8 oz or 265 g) California Walnuts

  • 2 cups (6 oz or 175 g) Button mushrooms, fresh, sliced

  • 2 Tbsp (1 oz or 30 g) Neutral-flavored or olive oil

  • ½ cup (2 ½ oz or 75 g) Small diced onions

  • 1 tsp (4 g) Minced garlic

  • 1 cup (8 oz or 240 g) Water

  • ½ tsp (2-5 g) Kosher salt

  • ¼ tsp (0.5 g) Ground black pepper

Preparation

  1. Preheat oven to 350°F (170°C).

  2. Roast the walnuts in the oven for 8-10 minutes, until they begin to brown. Allow walnuts to cool to room temperature before processing.

  3. In a food processor, combine walnuts with about ¼ of the water and oil, then pulse 5-10 times until semi-finely ground, with pieces no larger than a pea. Remove and reserve.

  4. In the same food processor–no need to wash workbowl–pulse sliced mushrooms until they are very finely ground, similar to, yet slightly larger than the walnuts.

  5. Heat a 12-inch non-stick sauté pan over medium heat; then add the remaining oil to the pan.

  6. Add diced onions and cook until translucent; then add garlic and sauté for 10-15 seconds until aromatic but not browning.

  7. Add the walnut mixture and mushrooms, remaining water, salt, and pepper to the pan.

  8. Cook for about 15-20 minutes, stirring frequently, until the mixture is lightly browned, heated through, and begins to form clumps or a cohesive texture. As the moisture evaporates, the mixture will dry to a crumbled texture.

  9. Chill, store covered, and refrigerate for 3–5 days, or freeze for up to 3 months.

Special considerations or equipment

  1. A non-stick pan is best, as the mixture will stick to stainless steel pans.

Chef Tips

  1. Adding the water and oil to the nuts before chopping helps create friction to chop the walnuts more evenly.

  2. The initial water is enough to slightly tenderize the walnuts and infuse them with the seasonings. It’s optional to add more water or multiple rounds of water to make the meat more tender.

  3. Since it’s difficult to see the mixture browning, rely on your sense of smell. When the walnuts, mushrooms, onions, and garlic are cooked, you’ll notice a distinct browning aroma. Be careful not to cook it too long, as you don’t want to burn the nuts or aromatics.