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Mushroom Walnut Crumble

Print Recipe
Course Main Course
Keyword Mince, Mushrooms, Walnut
Servings 2 cups

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!

Notes

To soak my walnuts, i place them in a bowl and cover them with room temperature water and a large pinch of salt. I allow them to sit uncovered on my counter, overnight. I do this the night before I intend to cook with them - to use immediately after rinsing and draining them. 
If you don’t have liquid aminos, substitute nama shoyu or low sodium soy sauce.