Mushroon Walnut Spread

4 ounces walnut pieces, lightly toasted 1 shallot (2 ounces), peeled, cut in 1-inch pieces 2 cloves garlic, peeled 14 ounces mushrooms, cleaned 3 tablespoons unsalted butter 1 teaspoon herbes de Provence ¼ teaspoon kosher salt 2 tablespoons dry sherry or brandy 12 ounces low-fat cream cheese, room temperature, cut in 1-inch chunks ½ teaspoon Tabasco® or other hot pepper sauce 1 teaspoon fresh lemon juice

Assemble the grinder attachment fitted with the coarse plate. Attach food grinder to the mixer. Turn the stand mixer to speed 4 and grind the walnuts into a mixing bowl. Reserve. Grind the shallot, garlic, and mushrooms in a separate container. Remove the grinder attachment. Over medium heat, melt butter in a 3 ½ quart sauté pan. Add ground shallot, garlic, mushrooms, and herbes de Provence. Cook until vegetables are tender and mushrooms have given up all of their juices, about 15-20 minutes. Raise heat to medium high, stir in sherry or brandy, cook until evaporated. Remove from heat and let cool. Place the cream cheese in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Mix the cream cheese on speed 3, slowly increase the speed to 7. Stop the mixer once to scrape the bowl and paddle, mix until the cream cheese is smooth. Add cooled mushroom mixture and mix on speed 5 until incorporated. Add chopped walnuts, also on speed 5 and mix until incorporated. Finally mix in the Tabasco and lemon juice. Taste and adjust seasoning. Transfer to a crock or serving bowl and chill for at least 3 hours. May be made up to 2 days ahead.