Mushroom Walnut Crumble
I love to add this crumble to burrito bowls, tacos, pasta and even baked to make crisps.
I have many variations of crumble to show you and this is the first one!
Loaded with flavor and simple to make – this is a light textured recipe that brings together the wondrous shiitake and creamy walnut. Shiitake packs bold flavor, naturally – so I use it anywhere where I want an abundance of umami.
Why do we soak nuts? By soaking nuts you break down excess phytic acid, neutralize enzyme inhibitors and in turn increase the bioavailability of its nutrients. Not to mention, it makes for a mush creamier nut/seed.
I love to add this crumble to burrito bowls, tacos, pasta and even baked to make crisps. Customize the flavor by using your favorite salsa, here we used the salsa negra.
Stay tuned for more variations!
Mushroom Walnut Crumble
Ingredients
- 10 oz shiitake mushrooms, whole
- 1 cup walnuts, raw/soaked
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp onion powder
- 2 tbsp salsa of choice
- Lime juice, to your liking
- 1.5 tbsp liquid aminos
- ½ tbsp tomato paste (optional)
- ½ tsp salt
- ½ tsp pepper
Instructions
- Pulse shiitake mushrooms in a food processor/or blender until small (from small minced pieces – to the size of small lentils) – set aside
- Pulse walnuts the same as the shiitake mushrooms – set aside
- Heat a large skillet on low-medium heat
- Add olive oil to warm
- When the oil is warmed, add shiitake mushrooms and saute for about 5 minutes
- Then add walnuts and saute for another 1 minute
- Add spices and saute for 2 minutes
- Add salsa, lime juice, liquid aminos and tomato paste – stir to combine for 2 minutes
- Take your spatula/spoon and press the crumble firmly into the skillet – making an even layer at the base of the skillet (this is to crisp the crumble)
- Allow to sit for a few minutes, then repeat once more before removing from heat
- Serve warm!
