Mushroom Pate Makes A Great Vegetarian Nosh

• 2 tablespoons extra virgin olive oil, plus extra for oiling the ramekin
• 3 small shallots, peeled and sliced
• 2 cloves garlic, peeled and sliced
• 1 1/2 pounds mixed fresh mushrooms, such as portobello, cremini, shiitake and oyster
• 1/4 cup flat-leaf parsley leaves
• 1 tablespoon fresh thyme
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup cashews, soaked
• 1/2 teaspoon freshly squeezed lemon juice

1. Heat the oil in a skillet over medium heat and add the shallots, sauteing them for 5 minutes.
2. Then add the garlic, mushrooms, parsley, thyme, salt and pepper, and saute for another 5 minutes.
3. Transfer the mushroom mixture to the blender and add the cashews and lemon juice.
4. Pulse several times until the mixture is combined but some texture still remains.
5. Spoon into a well-oiled ramekin and cover tightly with plastic wrap.
6. Chill for at least 2 hours or overnight.
7. Serve on warm baguette rounds.

extra virgin olive oil, shallots, garlic, mushrooms, flatleaf parsley leaves, thyme, kosher salt, freshly ground black pepper, cashews, freshly squeezed lemon juice

Taken from www.foodrepublic.com/recipes/mushroom-pate-makes-a-great-vegetarian-nosh/ (may not work)