Made this as an impromptu ravioli filling. Then realized it made a great wild rice pilaf!!
Saute in olive oil until release moisture and shrink:
1 C sliced mushrooms
1/2 white onion, sliced
2 cloves garlic
Add 2-3 C washed spinach to the pan, stir and cook until it wilts.
Dump into food processor. Add salt, lemon juice and 1/8 C walnuts. Pulse until it is uniformly chopped, but not a paste.
Good as a pasta filling or for stuffing mushrooms or other veggies.
The next day, toss the mixture with cooked rice, such as wild rice. Serve warm or cold as a salad or pilaf.