Name: Don’t Tell Them It’s Vegan (Mushroom and Cashew Pâté)
Yield: Makes 1⅔ cups/405 ml
Ingredients: 4 oz/110 g shiitake mushrooms, stems discarded, caps chopped; 2 garlic cloves, finely chopped; 8 oz/225 g portobello mushrooms, stems and black underside gills discarded, coarsely chopped; 2 tbsp extra-virgin olive oil; 1 onion, finely chopped; ½ to 1 tsp white truffle oil; Kosher salt; ⅓ cup/75 ml dry white vermouth or dry white wine; 1 tbsp finely chopped fresh Italian parsley; ½ cup/60 g toasted cashews; 2 tsp fresh thyme leaves, chopped; 1½ tsp finely grated organic lemon zest; 1 carrot, peeled and finely chopped; 1 tsp soy sauce; Freshly ground black pepper

Preparation info

Makes
1⅔ cups

Difficulty
Easy

Appears in

Crackers & Dips

By Ivy Manning

Published 2013

About

Vaguely reminiscent of the mushroom pâtés served in the hippie era, this flavorful spread tastes much more sophisticated thanks to a mix of mushrooms (shiitake and portobello), fresh herbs, and a whiff of truffle oil. Be sure to scrape the black gills on the underside of the portobello mushrooms and discard them; the gills will turn the entire pâté an unattractive black color. For the best flavor, make this pâté a few hours in advance and serve it at room temperature or warm with