Step 1

In the large skillet heat vegetable broth (or water) over medium-high heat. Add the onion and garlic and sprinkle with a few pinches of the sea salt.

Step 2

Sauté for 10 minutes, adding a touch more vegetable broth (or water) if the onion begins to stick to the skillet. Add the mushrooms and another few pinches of sea salt. Add a little bit more vegetable broth if needed.

Step 3

Cook and stir for 5 more minutes, or until the mushrooms have softened.

Step 4

Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in a food processor. Blend until well-blended but not completely smooth. Adjust seasoning to taste.

Step 5

Garnish with fresh parsley and serve with celery sticks and matzah crackers.

Step 6

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