Mushroom Pate #SundaySupper

• Produce

  • 1 lb Cremini mushrooms
  • 1 clove Garlic
  • 1/2 tbsp Rosemary, Fresh
  • 2 tbsp Sage, fresh
  • 1/4 cup Shallots

• Baking & Spices

  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Dairy

  • 2 tbsp Nutritional yeast or fresh grated parmesan cheese

• Beer, Wine & Liquor

  • 3 tbsp Sherry, dry

Found on simpleandsavory.com

Description

Ingredients

• 1½ tablespoons olive oil
• ¼ cup minced shallots
• 1 clove chopped garlic
• 1 pound cremini mushrooms roughly chopped
• 2 tablespoons chopped fresh sage
• ¼ teaspoon sea salt
• ½ tablespoon chopped fresh rosemary
• 3 tablespoons dry sherry
• ½ cup cashews
• 2 tablespoons nutritional yeast or fresh grated Parmesan cheese

Directions

• heat ½ tablespoon olive oil in a skillet over medium heat - add the garlic and shallots
• cook stirring frequently until they begin to brown
• add the mushrooms and cook until their liquid is almost evaporated - about 4 to 5 minutes
• add the sage, rosemary and sea salt and sherry cook until liquid evaporates and remove from heat
• place the cashews into a food processor and pulse until they are crumbly
• add the nutritional yeast (or cheese) along with the mushroom mixture and process until very finely chopped - about 30 seconds.

Nutrition