While I love a good traditional meat based paté, this vegetarian version has all the richness and flavor of its meat counterpart. It's perfect on crusty baguettes and crackers.
mushroom cashew paté
1- 8oz pkg of cremini mushrooms sliced thin
1-2 shallots sliced thin
3 garlic cloves smashed
4Tbs butter
2-3 tablespoons marsala
2-3 tablespoons vegetable stock (optional)
1/2 cup roasted salted cashew pieces
1 teaspoon fresh thyme minced
1 teaspoon parsley minced
Salt and pepper to taste
Melt butter in pan. Add shallots and sauté until translucent. Add mushrooms and garlic and cook until mushrooms release their juices. Add marsala and stock. Cook until marsala and stock are absorbed. Remove from heat.
Place cashews in Vitamix or food processor. Pulse nuts to dust texture- do not over process. Add mushroom mixture and process until a uniform mixture forms (Note: you may need a splash of water to help. Do not add too much otherwise it will be dip!). Transfer paté to bowl. Fold thyme and parsley. Salt and pepper to taste. Chill for 1hr and serve.
To make it vegan- replace butter with coconut oil
