Mushroom Pate:

Add 5 tblsps butter and a drizzle of extra virgin olive oil to a large pan & heat (medium high)

Coarsely chop 1 ½  lbs of mixed fresh mushrooms (I used a mix of white button, portobello, shiitake, but you could sub whatever you like) .  Use a spoon and scrape/remove the gills from the portobello caps. 

Add to hot saute pan:

~ Chopped Mushrooms

~ Chopped garlic (3-4 cloves)

~ 1 tblsp cumin powder (or to taste)

~ 1 tblsp curry powder (or to taste)

~ Add 1 bunch chopped green onions (could sub shallots also)

~ ¼ tsp Cayenne Pepper (optional)

~ Stir mix once, then let saute until the liquid from the shrooms cooks off. Remove from heat.

Add to Food Processor:

~ 1 cup salted, roasted cashews…begin processing

~ Add 2-3 tblsps Nut oil.  I used a roasted walnut oil, but any other nut oil or even olive oil would work

Process cashews and nut oil to a smooth paste…add sauteed mushrooms and process to pate’ consistancy

Salt and black pepper to taste.

Spoon into a bowl or form, cover with plastic wrap & let cool in the frifge. (can be kept in the fridge for 3 days) Take it out of the fridge & let it come to room temperature before serving.

Serve w/ sliced olive bread or crackers