Mushroom and Cashew Pate

• 1 cup unsalted raw cashews
• 3 Tbs. olive oil
• 2 shallots, finely chopped ( 1/4 cup)
• 4 cups sliced cremini mushrooms (1 1/4 lb.)
• 2 Tbs. red wine vinegar

1. Toast cashews in skillet over medium-high heat 2 to 3 minutes, or until beginning to brown, shaking pan constantly.
2. Transfer to bowl of food processor, and pulse until coarsely chopped.
3. Heat oil in skillet over medium-high heat.
4. Add shallots, and saute 3 to 4 minutes.
5. Add mushrooms, and saute 5 to 7 minutes, or until softened.
6. Remove from heat, and cool 5 minutes.
7. Add mushroom mixture and red wine vinegar to cashews in food processor, and puree until nearly smooth.
8. Season with salt and pepper, if desired, and serve warm or at room temperature.

cashews, olive oil, shallots, cremini mushrooms, red wine vinegar

Taken from www.vegetariantimes.com/recipe/mushroom-and-cashew-pate/ (may not work)