Aug. 1st, 2013

nverland: (Monthly-August)
[personal profile] nverland
Good morning! And welcome to August!

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(Don’t Tell Them It’s Vegan) Mushroom Cashew Pâté

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 medium carrot, peeled and finely chopped
2 medium garlic cloves, finely chopped
3 medium portobello mushrooms, stems and black underside gills discarded, coarsely chopped
4 ounces shiitake mushrooms, stems discarded, caps chopped
Kosher salt
1/3 cup dry white vermouth or dry white wine
1/2 cup toasted cashews
1 tablespoon finely chopped fresh Italian parsley
1-1/2 teaspoon finely grated organic lemon zest
2 teaspoons fresh thyme leaves, chopped
1 teaspoon soy sauce
1/2 to 1 teaspoon white truffle oil (optional)
Freshly ground black pepper

In a large sauté pan, heat the oil over medium heat. When the oil is hot, add the onion and carrot and sauté until softened, 5 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms and a generous pinch of salt and sauté until the mushrooms have softened and have given off their liquid, 4 minutes. Add the vermouth and sauté, scraping up the browned bits from the bottom of the pan, until the liquid has nearly evaporated, 1 minute.

Transfer the mushroom mixture to a food processor. Add the cashews, parsley, lemon zest, thyme, and soy sauce. Process until smooth, scraping down the sides of the work bowl once or twice. Transfer the pâté to a microwave-safe bowl and allow the mixture to stand 1 hour to meld flavors. Reheat in the microwave until warm and add more salt, 1/2 teaspoon of the truffle oil, and the black pepper. Taste and add more truffle oil if desired. The pâté can be made up to 3 days in advance and kept in the refrigerator in an airtight container until ready to use. Microwave until warm before serving.

Makes 1-2/3 cups.

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