Mushroom and Cashew Pâté

This is another recipe which went down well on Sunday. I wanted to cater for all sorts of tastes, so this pâté is gentle and soothing, unlike the spicy, garlic-rich one I shared the other day. As before, non-vegans may want to fiddle with the ingredients a bit.

Ingredients:

1/2 small red onion (finely chopped)
Mushrooms: I used 125g of mixed exotic mushrooms from my local Sainsbury's (Shiitake and Oyster and a third were in there), and added one or two large Forestiere mushrooms and 50-100g of Chestnut mushrooms. Use whatever you have to hand, preferably using at least two kinds.
10ml (2 tsp) olive oil
Vegetable stock: I used 1 tsp of Vecon stock diluted (as recommended) in 250ml water.
100g cashews
50-100ml soya cream
Pepper

1) Chop the onion, and fry for a few minutes.
2) Slice the mushrooms finely, and add them to the onion. Fry until they are cooked, and their liquid has evaporated. Grind some black pepper into the mixture, but not too much: this is supposed to be a mild counterpart to my previous spicy Courgette and Almond Pâté.
3) Add the stock to the onion and mushrooms, and place on a high heat until it has evaporated.
4) Put the cashews and half the soya cream in a suitable container, and add the onions and mushrooms once most of the liquid has evaporated. Whizz them all up, and add more soya cream if desire.
5) Pop the mixture in a container, leave to cool, and transfer to the fridge. Eat as desired.

As was the case the other day, I've never managed to get beyond three or four days without gobbling all of this down on crackers or toast, so I cannot say if it will last any longer than that!