Mushroom And Walnut Spread Or Dip - cooking recipe

Ingredients

1 1/2 tablespoons olive oil
16 ounces portabella mushrooms, the baby type, coarsely chopped
1 onion, coarsley chopped
5 garlic cloves, chopped
1 teaspoon coarse salt
1 teaspoon tarragon
black pepper
3 tablespoons Chardonnay wine or 3 tablespoons pinot grigio wine
1 1/2 cups walnuts, chopped and toasted
1 1/2 cups cilantro, stems removed and lightly packed
1/2 lemon, juiced

Preparation

Heat olive oil in a large skillet over medium heat. Add mushrooms and onions and cook for three minutes.
Stir in garlic, salt, tarragon, and pepper to taste. Cook for about 5-7 minutes, then raise heat slightly and cook for about 5-7 minutes more, until fond (I had to look up this word on the internet, but I don't know how else to state it here) starts to develop on the bottom of skillet and mushrooms and onions start to brown.
Remove from heat; pour in wine and stir to release fond.
Place walnuts in a food processor. Pulse until finely chopped.
Add cilantro and pulse to combine with walnuts.
Add mushroom mixture and lemon juice. Pulse until ingredients are blended together; it won't be completely smooth.
Taste for seasonings and adjust accordingly.
Serve with pita chips or whatever you like.