˝ cup unsalted raw cashew halves
4 Tbsp. unsalted butter
2 oz. shallots, peeled and sliced
1˝ lbs. crimini mushrooms, sliced
1 tsp. kosher salt
Ľ tsp. freshly ground black pepper
2 tsp. minced garlic
ą∕ł cup dry sherry
1 tsp. fresh lemon juice
˝ tsp. white truffle oil
1 paper-thin lemon slice, for garnish
Baguette slices or crackers
• Toast the cashew halves in a dry skillet over medium-high heat, stirring constantly, for 2 to 3 minutes, until they begin to brown. Transfer the cashews to the bowl of a food processor and pulse until the nuts are coarsely chopped.
• Melt the butter in a large, heavy skillet over medium-high heat. Add the shallots and cook 1 to 2 minutes, or until lightly brown. Add the mushrooms, salt and pepper. Cook, stirring often, until the mushrooms are soft and brown and the liquids have released and evaporated, about 5 to 7 minutes. Add the garlic and stir 30 seconds. Add the sherry and cook 1 minute longer, or until the liquid has evaporated. Remove the mixture from heat and allow it to cool to room temperature.
• Add the mushrooms, lemon juice and truffle oil to the cashews in the food processor bowl. Run the food processor until the mixture is creamy, stopping to scrape the sides as necessary. Taste and adjust seasonings.
• Cut a piece of plastic wrap large enough to line the bottom and sides of a two-cup ramekin or pâté mold and with at least 4 extra inches of plastic wrap hanging over the sides. Center the lemon slice in the bottom of the lined ramekin or mold. Spoon the pâté mixture into the dish, being careful not to disturb the lemon garnish. Fold the extra wrap over the top, pressing down to remove any air pockets. Refrigerate pâté overnight.
• Serve chilled with baguette slices or crackers. Pâté will keep, wrapped and refrigerated, up to three days.