I don’t care for the name of this dish, but it’s a Jewish faux classic. It might look a bit like the dish it’s intending to imitate, but it tastes nothing like it — thank goodness! Another version is made with green beans (see Green Bean and Cashew Pâté — though Ashkenazik Jews don’t use green beans during the Passover week). The essential difference between this and the other recipe on this site is the use of mushrooms; both are simple and tasty. Serve with matzo or matzo crackers or raw veggies. This makes about 2 cups.
- 1 tablespoon olive oil
- 1½ cups chopped onions
- 2 cups sliced mushrooms (use white, baby bella, or cremini)
- ¾ cup roasted cashews (see note)
- 1 tablespoon lemon juice, or to taste
- Salt and freshly ground pepper to taste
- Heat the oil in a medium skillet. Sauté the onions slowly over medium-low heat, stirring frequently, until nicely browned. Add the mushrooms and cook until they've wilted down.
- Combine the onions and mushrooms with the remaining ingredients in the container of a food processor. Process until smoothly pureed, scraping down the sides as needed.
- Serve at once with matzo, matzo crackers, or raw veggies. Or store in a tightly lidded container in the fridge until needed, and bring to room temperature before serving.
Note: I like the added flavor given by the roasted cashews, but if you’re into raw cashews, by all means, use them.