Mushroom, Walnut, And Olive Spread

To toast walnuts: Preheat oven to 350 degrees F. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Chop coarsely and set aside.

In a medium pan, saute onion in oil over medium heat 5 to 6 minutes until translucent. Add mushrooms and cook, stirring occasionally, for 5 minutes.

Pour in wine and continue to cook until all the liquid has evaporated. Stir in Worcestershire sauce and pepper flakes. Set aside to cool.

In a large bowl, combine toasted walnuts, olives, parsley, green onions, and thyme. Add mushroom mixture and cream cheese and stir until combined. Season to taste with salt and pepper.