This recipe was included in a Passover Cookbook but is a good healthy option year-round. It is an opportunity to serve a 'traditional' Jewish favourite with a contemporary twist.

1/2 lb. mushrooms, chopped
1 small onion, chopped
3 Tbsp. oil
1 cup chopped walnuts
Salt and pepper, to taste
1 Tbsp. water

Sauté the mushrooms and onion in the oil for 8 minutes.

Pour into a blender or food processor, adding walnuts, seasonings, and water.

Blend until smooth. Serve on matzo or crackers as a spread.

Makes 1 cup

Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler

Provided by Vegetarian Resource Group (VRG.org).

_{(Issue July/August 2008)}