Portobello Mushroom Pate

The hardest part about pate is trying to make it look appetizing in a photograph.
I tried my best. I think one of pates prerequisites is it has to look like cat-food before you can even start writing out the pa....
But remember looks can be deceiving, this creamy, earthy pate is absolutely delectable.
Today its the base for an open face sandwich. It's been a spread on wraps, a dip for veggies and served next to thick slices of toasted sourdough. After today pairing it with red russian kale and fresh roma- tomatoes, it will appear next as a base sauce for my next pizza.

Portobello Mushroom Pate
-3 large portobello mushroom caps - rinsed
-1/2 cup soaked (try for at least an hour...) cashews
-1/2 large red onion, chopped
-3 cloves garlic chopped
-1 tbsp olive oil
-1 tbsp red wine
-2 1/2 tbsp veganaise
-1 tsp. red miso
-1 tsp. thyme

Start by sauteing the mushrooms caps in the olive oil. Remember, you don't want to over heat the oil, so keep it on a medium heat (olive oil smoking point = 365 F). After about 2 minutes, add the red wine and cover immediately. Let this cook for roughly 10 minutes or so, you want the mushrooms to be nice and juicy, and that awesome liquid to be covering the bottom of the pan. When you've reached this point, take out the mushrooms, set aside, cover, and throw the onions in the pan that the mushrooms were in to cook them in the left-over liquid. After about 5 minutes, add the garlic, and saute for another 2-3 minutes.
Blend the cashews in a food processor until well broken up. Add in the veganaise and process until well combined, and its formed a nice creamy texture. Add in the mushrooms, onion/garlic combo, and the miso and thyme. Blend until all is well and combined, about 2 minutes.
Scoop out and out Sham-Wow! You've got an amazing mushroom pate. You can serve immediately (I like it warm) or put it in a container in the fridge and serve cold with veggies, as a spread on sammies, pizza sauce, etc.

ENJOY!

My Lunch Date, Japanese Maple.