Simple, yet elegant.  

• 4 hard boiled eggs
• 2 large onions, chopped 
• 1 cup walnuts, toasted
• 8-12 oz mushrooms 
• 1 /2 tsp salt 
• 1 /4 tsp ground pepper

Saute the onions in 2 Tbsp. olive oil until very, very soft and turning caramel in color. Rinse the mushrooms well, and add all ingredients to a food processor.

Pulse the mixture in the food processor several times until very well mixed but not pulverized. Serve on individual salad plates as follows: Scoop a couple of heaping tablespoonfuls of the mixture onto a large green lettuce leaf with a few whole-grain crackers on the side. And maybe a grape tomato or two, if you have. Looks fancy, tastes scrumptious.