Fool everyone with this recipe or give them a treat that will create a memory

Ingredients

1 cups French lentils, cooked (you'll need 1/2 cup raw lentils)

4 cups crimini or button mushrooms (or a mix of your favorites), washed; stems and caps

sliced 1/2 yellow onion,

sliced 2 cloves of garlic, chopped

2 Tbsp extra virgin olive oil, more as needed

1 tsp dried thyme

tsp dried tarragon

1 Tbsp golden miso paste

2 Tbsp boiling water

1 cup walnuts

2 Tbsp Tamari or soy sauce, or more to taste

Juice of 1/2 lemon

1 Tbsp apple cider vinegar or white wine vinegar

several twists of fresh black pepper

several twists of fresh black pepperfresh

Directions

Step 1: Cook your lentils ahead of time. Cover 1/2 cup dry lentils with a few inches of water and bring to a boil. Cover and let simmer for 15-20 minutes or until tender.

Step 2: Meanwhile, heat 2 Tbsp olive oil in a cast iron skillet or deep dished frying pan. Add onions and cook until translucent and golden.

Step 3: Add garlic and mushrooms, and another 2 Tbsp of oil. Sauté for 1 minute.

Step 4: In a small bowl, whisk with a fork 2 Tbsp boiling water and 1 Tbsp miso paste. Add this mixture to the pan. Add herbs, and continue stir frying for 4-5 more minutes, or until mushrooms are well-coated and tender. If you find that the mushrooms need more more moisture, add a few dashes of soy sauce or more water. Remove from heat and set aside to cool.

Step 5: Heat a frying pan over medium heat and add walnuts, stirring frequently. Cook for 2 minutes or until fragrant and golden. Remove immediately from the pan and let cool.

Step 6: Add lentils, toasted nuts, and mushroom mixture (slightly cooled by now) to a food processor or blender. Add soy sauce, lemon juice, vinegar, and black pepper to taste. Blend until you've reached your desired consistency--I prefer it slightly chunky. You might prefer it smoother, like hummus.

Step 7: You might find that your mixture needs more liquid, in which case add more soy sauce or vinegar. Taste and adjust season and salt. Scoop into a serving bowl and garnish with fresh parsley. Enjoy with crudité or crackers.