Mushroom, Walnut & Sundried Tomato Dip With Crudites And Oat Crackers
The humble mushroom is an immune powerhouse, packed with healing antioxidants and anti-inflammatory compounds to help fight against infection. Combine with walnuts and you've got yourself a rather nourishing dip. Best served slathered on oat crackers, sourdough or some fresh crudites.
Ingredients
350g mixed mushrooms (cap & stem)
2 tbsp olive oil
3 cloves of garlic, minced
2 tbsp dried mixed herbs
1 tsp ground coriander
1 tsp coriander seeds
1 tsp sea salt
¼ tsp black pepper
100g walnuts
1 tbsp parsley
6 sun-dried tomatoes
2 tsp white wine vinegar
Method
1. Preheat oven to 180C fan.
2.In a large bowl, toss the mushrooms in the olive oil, garlic, herbs and seasoning. Spread out on a lined baking tray and roast for 15-20 minutes, tossing halfway.
3. Add the walnuts for the final 6/7 minutes until just golden.
4. Transfer the mushrooms, walnuts, sun-dried tomatoes, parsley and white wine vinegar to a food processor and pulse until a chunky paste is formed
5. Chill in fridge then enjoy with colourful crudites or spread on fresh sourdough!
