Recipe by Kenden Alfond, sourced from

Vegan, Egg-Free, Gluten-Free, Soy-Free


  • ¼ cup vegetable broth (or water)
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups button mushrooms, cleaned and sliced
  • ½ teaspoon sea salt
  • ½ cup walnuts
  • 1 teaspoon balsamic vinegar
  • Black pepper, to taste
  • Garnish: fresh parsley
  • Serve with: 6 stalks celery, cut into sticks, and matzo crackers


  1. In a 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. Sauté for 10 minutes, adding a touch more vegetable broth (or water) if the onion begins to stick to the skillet.

  2. Add the mushrooms and another few pinches of sea salt . Add a little bit more vegetable broth if needed. Cook and stir for 5 more minutes, or until the mushrooms have softened.

  3. 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.

  4. Place in a serving bowl. Garnish with fresh parsley. Serve with celery sticks and matzo crackers.