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Prep Time:15 minsActive Time:10 minsTotal Time:25 minsServings:16Yield:2 cupsJump to Nutrition Facts
Prep Time:15 minsActive Time:10 minsTotal Time:25 minsServings:16Yield:2 cups
Prep Time:15 mins
Prep Time:
15 mins
Active Time:10 mins
Active Time:
10 mins
Total Time:25 mins
Total Time:
25 mins
Servings:16
Servings:
16
Yield:2 cups
Yield:
2 cups
Jump to Nutrition Facts
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What Type of Mushrooms Should I Use?
What Is Nutritional Yeast?
Nutritional yeastis a cheesy-tasting powder made from deactivated yeastSaccharomyces cerevisiae, that’s sold as a food product in the form of yellow flakes, granules or powder. Nutritional yeast is rich in vitamin B12 and adds a savory, cheesy flavor without any dairy. For a dairy version of the recipe, you can use Parmesan cheese as a substitute.
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Ingredients
1teaspoonextra-virgin olive oil plus 2 tablespoons, divided
¼cupminced shallots
2tablespoonschopped fresh sage, plus more for garnish
¼teaspoonsalt
¼teaspoonground pepper
3tablespoonsdry sherry
½cupwalnuts, toasted (see Tip)
2tablespoonsnutritional yeast or Parmesan cheese
DirectionsHeat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.EquipmentFood processorTipFor the best flavor, toast nuts before using them in the recipe.For chopped nuts:Place in a small, dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.For whole nuts:Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.To make aheadStore in an airtight container and refrigerate for up to three days. Serve at room temperature.Originally appeared: EatingWell Magazine, September/October 2014
Directions
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.EquipmentFood processorTipFor the best flavor, toast nuts before using them in the recipe.For chopped nuts:Place in a small, dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.For whole nuts:Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.To make aheadStore in an airtight container and refrigerate for up to three days. Serve at room temperature.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.
Equipment
Food processor
Tip
For the best flavor, toast nuts before using them in the recipe.For chopped nuts:Place in a small, dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.For whole nuts:Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
To make ahead
Store in an airtight container and refrigerate for up to three days. Serve at room temperature.
Originally appeared: EatingWell Magazine, September/October 2014
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Nutrition Facts(per serving)56Calories5gFat3gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
