Recipes.

Raw Mushroom, Walnut + Parsley Hummus

By Hugh Fearnley-Whittingstall


Keys2words - Raw mushroom, walnut and parsley hummus
  • 4–6 servings
  • Prep - 10 mins
  • Total - 10 mins
Keys2words - Raw mushroom, walnut and parsley hummus

This has a lovely, mild earthiness from the raw mushrooms. Serve it with raw carrots or celery, cucumber and slivers of apple for dipping, or dollop it next to a leafy salad or a pile of slivered, dressed fennel.  

Servings: 4–6
Preparation: 10 mins

Ingredients

  • 75 g walnuts.
  • 200 g very fresh chestnut mushrooms.
  • 1 small bunch of flat-leaf parsley, leaves picked.
  • 1/4 clove garlic, to taste.
  • 1/2 lemon, juiced, or more to taste.
  • 100 ml extra virgin olive oil.
  • Sea salt and black pepper.

Directions

1. Put the walnuts into a food processor and blitz until coarsely chopped.

2. Add the raw mushrooms to the processor: if they are large, break them up with your hands as you put them in; small mushrooms can go in whole. Add the stalks as well, as long as they are clean. Blitz the mixture again to coarsely chop the mushrooms.

3. Scrape down the sides of the processor then add the parsley leaves, garlic, lemon juice and some salt and pepper. Blitz again, gradually trickling in the olive oil as you do so. Stop adding the oil when you have a thick, coarse purée, flecked with green from the parsley – you may not need the full 100ml oil.

4. Taste the hummus and add more lemon juice, salt and pepper if you think it needs it. You can add more garlic too but I like this best when it doesn’t taste too strongly garlicky.


Note

Recipes and introduction taken from River Cottage: Much More Veg by Hugh Fearnley-Whittingstall, published by Bloomsbury, $45, out now.

Keys2words - River Cottage Much More Veg

This has a lovely, mild earthiness from the raw mushrooms. Serve it with raw carrots or celery, cucumber and slivers of apple for dipping, or dollop it next to a leafy salad or a pile of slivered, dressed fennel.

Ingredients

  • 75 g walnuts.
  • 200 g very fresh chestnut mushrooms.
  • 1 small bunch of flat-leaf parsley, leaves picked.
  • 1/4 clove garlic, to taste.
  • 1/2 lemon, juiced, or more to taste.
  • 100 ml extra virgin olive oil.
  • Sea salt and black pepper.

Directions

1. Put the walnuts into a food processor and blitz until coarsely chopped.

2. Add the raw mushrooms to the processor: if they are large, break them up with your hands as you put them in; small mushrooms can go in whole. Add the stalks as well, as long as they are clean. Blitz the mixture again to coarsely chop the mushrooms.

3. Scrape down the sides of the processor then add the parsley leaves, garlic, lemon juice and some salt and pepper. Blitz again, gradually trickling in the olive oil as you do so. Stop adding the oil when you have a thick, coarse purée, flecked with green from the parsley – you may not need the full 100ml oil.

4. Taste the hummus and add more lemon juice, salt and pepper if you think it needs it. You can add more garlic too but I like this best when it doesn’t taste too strongly garlicky.

Note

Recipes and introduction taken from River Cottage: Much More Veg by Hugh Fearnley-Whittingstall, published by Bloomsbury, $45, out now.

Keys2words - River Cottage Much More Veg

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