Mushroom and Walnut Spread or Dip 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