Rich and delicious, this creamy pate is perfect on toast or chips or as a sandwich spread. So easy to make, too!
Clean mushrooms and cut into quarters. Peel and chop the onions and shallot.
In a large sauce pan over medium high heat, add 3 tablespoons olive oil and saute the mushrooms, onions, and shallots for about 5 minutes.
Add the 1/2 cup wine and continue to stir until the mushrooms, onions, and shallots are browned and tender/translucent and the liquid has dissipated entirely.
Let the mushrooms mexture cool while making the cashew cream.
To make the cashew cream, puree the cashews and water until very smooth and creamy.