Mushroom and Cashew Pate
Ingredients 
- 1 cup unsalted raw cashews
- 3 Tbsp olive oil
- 2 Shallots, finely chopped (1/4 cup)
- 4 cups sliced cremini mushrooms (1 1/4 lb)
- 2 Tbsp red wine vinegar
Directions 
1. Toast cashews in skillet over medium-high heat 2 to 3 minutes, or until beginning to brown, shaking pain constantly. Transfer to bowl or food processor, and pulse until coarsely chopped.
2. Heat oil in skillet over medium-high heat. Add shallots, and sauce 3 to 4 minutes. Add mushrooms, and sauce 5 to 7 minutes, or until softened. Remove from heat, and cool 5 minutes.
3. Add mushroom mixture and red wine vinegar to cashews in food processor, and puree until nearly smooth. Season with salt and pepper, if desired, and serve warm or at room temperature.
- Ingredients5
- Servings
- Calories78
Nutrients Per Serving 
- Per 2 Tbsp Serving:
- protein: 2 g
- fat: 7 g
- carbohydrate: 4 g
- fiber: <1 g
- sodium: 3 mg