Recipes Sautéed Mushrooms with Walnuts and Herbs Be the first to rate & review! The leftovers of this Georgian herb-and-nut paste will work well with chicken. After Passover, try this pesto-like paste with tagliatelle and Parmesan cheese or use it as a spread for crostini.Plus: More Vegetable Recipes and Tips By Peter Hoffman Peter Hoffman Peter Hoffman is a New York-based chef and cookbook author. For over two decades, he owned and operated the seminal SoHo farm-to-table restaurant, Savoy. Dubbed “A Locavore Before the Word Existed” by The New York Times, Hoffman was an early proponent of seasonal, local cuisine, inspired primarily by the produce he sourced from the Union Square Greenmarket. Food & Wine's Editorial Guidelines Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 12 Ingredients 1 cup walnut pieces (4 ounces) 1/2 cup plus 1 tablespoon chopped fresh parsley 1/2 cup plus 1 tablespoon chopped fresh cilantro 2 garlic cloves, quartered Salt and freshly ground pepper 6 tablespoons olive oil 2 pounds cremini mushrooms, trimmed and quartered 1/4 cup chicken stock or canned low-sodium broth Directions Preheat the oven to 400°. Put the walnuts on a rimmed baking sheet and toast in the oven for about 4 minutes, or until lightly browned. Transfer the nuts to a plate to cool completely. In a small food processor or mini-chopper, combine the nuts with 1/2 cup each of the parsley and cilantro, the garlic and a large pinch each of salt and pepper. Process to a paste. Add 3 tablespoons of the olive oil and process briefly to blend. Scrape the mixture into a small bowl and cover with plastic wrap. In a large skillet, warm 1 1/2 tablespoons of the olive oil over high heat. Add half of the mushrooms, season with salt and pepper and cook, stirring, until browned, about 3 minutes. Reduce the heat to low and cook the mushrooms until the liquid evaporates and they brown again, about 8 minutes. Transfer the mushrooms to a large plate and repeat with the remaining 1 1/2 tablespoons of olive oil and mushrooms. Season with salt and pepper. Return all of the mushrooms to the skillet and add 1/2 cup of the nut paste. Stir in the chicken stock, 1 tablespoon at a time, to make a sauce. Season with salt and pepper and transfer the mushrooms to a large shallow dish. Serve warm or at room temperature, sprinkled with the remaining 1 tablespoon each of parsley and cilantro. Make Ahead The herb-and-nut paste can be refrigerated for up to 3 days. Rate it Print