Meaty mushrooms prove once again just how deliciously satisfying a meatless alternative to any dish can be. No one will miss foie gras when offered a taste of this deceptively rich “faux gras” made with creminis, creamy cashews, and fresh herbs. Serve as an elegant appetizer or as a flavourful sandwich spread on your favourite Silver Hills Bakery sprouted bread.
Course Spread
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Entertaining, Spreads
Author Silver Hills Bakery
Ingredients
2 ½cupscremini mushrooms, sliced
½cupunsalted roasted cashews
1small shallot, minced
2Tbspolive oil(divided)
1Tbspfresh parsley, chopped
1 – 2tspfresh thyme, chopped
to tastesalt and pepper
Instructions
In a large skillet, cook shallot in 1 tablespoon of olive oil over medium heat until softened and slightly browned. Add remaining oil and mushrooms to skillet. Sauté until browned. Let cool to room temperature before adding to food processor.
Add remaining ingredients and pulse until mostly smooth, stopping to scrape down the sides as necessary. Adjust seasonings to taste. Serve with your favourite sprouted bread. Refrigerate leftovers up to three days.