Try this delicious mushroom paté from Gwinganna Lifestyle Retreat’s new book A Guide To Gwinganna.
3-4 dried shiitake mushrooms
300g button mushrooms
1 medium onion, finely diced
1 tbsp extra virgin olive oil
1 small sprig rosemary, chopped
5 sprigs parsley, chopped
2 sprigs thyme (or basil or oregano)
sea salt and cracked black pepper
¼ cup cashew cheese
Cashew cheese:
2 cups raw cashews
2 litres filtered water
1 cup unsweetened rice milk
3 sprigs basil or parsley
½ tsp caraway seeds
½ lemon, juiced
pinch of sea salt
Soak the shiitake mushrooms in some warm water for a few minutes. Squeeze dry, cut off any hard stalks and chop together with the washed button mushrooms in a food processor.
Sauté onion in the oil, then add the mushrooms and chopped herbs. Simmer on low heat, stirring regularly until most of the moisture has evaporated.
Add the cashew cheese and seasoning. Blend again in food processor to pesto like consistency. Scrape mix into a container or bowl and allow to cool.
For the cashew cheese, bring nuts to the boil in a pot with half the water. Drain and repeat the process using the remaining water. Reduce to simmer for 15 minutes. Drain and blend in a food processor with milk and herbs, caraway seeds, lemon and salt to a cream cheese consistency. Use for pesto, dressings or as condiment with a risotto or moussaka.
To serve pate, spoon a tablespoon full onto a crisp tortilla wedge and garnish with herbs or a thin slice of mushroom.
Serves 6-8
To buy the book, click here: https://www.gwinganna.com/online-store/
