Instructions: Heat a heavy bottomed saute pan over medium for approximately 20-30 seconds. (The objective is to heat the pan enough before adding oil so the vegetables wont stick). Add 2 tablespoons of olive oil and tip pan to coat the bottom. Quickly add garlic and green onions and saute for 1-2 minutes then remove and reserve. Add remaining oil and mushrooms, shaking pan regularly. Cook for 8-10 minutes, or until mushrooms release their juices.

Remove from heat and cool.

Meanwhile, place green onions, garlic and remaining ingredients except walnuts and parsley in the bowl of a food processor. Mix until smooth and creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as you mix the ingredients together.

Makes approximately 4 cups.

FOR CROSTINI: Preheat oven to 375#161#F. Slice bread into 1/4 inch thickness. Lightly brush with olive oil on one side and place oiled side up on a cookie sheet. Bake for 10 minutes, then turn over to lightly brown the other side.

Remove and cool completely before storing. Will make enough for this picnic plus leftovers.

Notes:
This recipe lends itself well to a picnic because it can be made a couple days ahead and can be packed easily. If you can not find any type of wild mushroom, then use chopped portabellas or the white button mushrooms.

Serving Ideas: Serve as part of a Mediterranean Fall Picnic.

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