Gingery Mushroom Chestnut Dip

1 medium sized onion, chopped
1 large package of cremini mushrooms, gills removed and sliced
2 cloves garlic, minced 
2 tbsp olive oil
1 tbsp soy sauce or tamari for gluten free 
1 tbsp miso
1 tbsp chopped fresh ginger (or more to taste)
1/4-1/3 cup roasted chestnuts 
Kosher salt and pepper to taste 

Sauté onion in oil on medium heat until they are softened and slowly turning golden brown. Add mushrooms and garlic. Continue to sauté until liquid has absorbed. Add in miso and soy sauce, and continue cooking until miso melts. Remove from heat and add chestnuts, salt and pepper. Purée with an immersion blender or food processor. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s