I adore mushrooms & I was looking to find a way to make mushroom pate that didn’t use a ton of butter or cream cheese – in fact I wanted it to be completely dairy free. Cashew ‘cheese’ was my saviour! This is so creamy, rich tasting & moorish that there are never leftovers, but if you do strike lucky (or make extra, as I do) this is rather delicious slathered on toast with a poached egg plopped on top.
- 250g mushrooms
- A handful of fresh, chopped herbs of your choice. (Thyme works well with mushrooms, but I use a mix)
- 4 tbsp Cashew cream (made to a pate consistency – see recipe in ‘Sauces & Sides’)
- 1 tbsp lemon juice
- 1 large or 2 medium cloves of garlic, peeled & chopped/grated
- Big handful of chopped parsley
- Salt & pepper
- Olive oil
- Pre-heat the oven to 170
- Put the mushrooms into an oven proof dish, season well, add the mix of chopped herbs & pour in a good glug of olive oil – just enough to cover all of the mushrooms.
- Bake in the oven for about 10-15 mins. Keep an eye on them. They can easily dry out & burn. Add a splash of water if they are looking dry. They are done when they have softened, but not gone mushy.
- Whilst the mushrooms are cooking, make your cashew cream.
- When the mushrooms are ready, put them a food processor with the cashew cream, garlic, lemon juice & salt & pepper.
- Whizz up in the processor until your desired texture (can be chunky or completely smooth – both are equally delicious!)
- Empty into a bowl & mix in the chopped parsly.
Serve on gluten free bread or crackers