This yummy and simple recipe comes to us from my good pal Annie N. of the awesome Growing Chefs blog.  Make these, eat them, be happy and visit Annie’s site for more awesome food and plant info!

Mushrooms with Walnuts

(note: walnut oil is pretty pricey, but it’s damn good. If you can’t splurge, a virgin olive oil is good. Try not to use cheap oil, as mushrooms pick up bad flavors easily.)

Ingredients:
Walnut oil, for the pan
1 shallot
Garlic, to taste (I used 2 cloves of Keith Stewart’s Rocambole)
10 small mushrooms of your choice
Handful of walnuts

Saute garlic and onions together until onion is soft and translucent. Add mushrooms and cover pan. Lower heat and let the mushrooms cook ’til soft, stirring as necessary to prevent burning. Meanwhile, toast the walnuts in a toaster oven or your oven for about 5-6 minutes, until the bitterness goes. (Or simply add the walnuts right after you add the mushrooms to the pan.)

Serve on whole-wheat bread, on top of eggs, or with pasta and a white cheese. Put it on your pizza! Eat it in your pajamas! Whatever you’d like.

takepart to learn more about Keith’s Farm, where Annie got her garlic!