This one came to me in my sleep, and it must be good because when I had Rick and a friend sample it last night, they both got this dreamy little look on their faces. My original thought was to stuff ravioli with this, but I don't have the equipment (or patience) for that, so I stuffed some mushrooms instead. What a great little appie for your holiday get-togethers. I can also see it schmeared on bread and popped under the broiler, or used in a sandwich with grilled veggies or even faux lunch meat and some crisp lettuce. You might thin it with some nut milk and make a lovely, rich sauce for pasta, or serve it as a dip with a plate of raw vegetables. It's especially good with celery. There are loads of possibilities for this stuff, but let's start with the paté itself, and stuff a few baby portobellos.
Sagey-Nut Paté
Soak 1 cup of raw cashews in cold water for 20-30 minutes. Longer is fine, but 20 minutes is the minimum.
In a dry food processor, chop 1/2 cup of walnuts, and place in a large mixing bowl.
Drain and rinse the soaked cashews, and place in the food processor, along with:
3 T olive oil
2 T water
2 tsp ground sage (the herb, not the brush that grows all over here)
1/4 tsp sea salt
1/4-1/2 tsp fresh black pepper
Process until you have a smooth, thick paste.
Stir this into the mixing bowl by hand, with the walnuts and one small can of chopped black olives.
Adjust salt and pepper to taste.
I used baby portobellos as the "vehicle" to eat this with. Pull out the stems, and gently wipe the outside of the mushrooms with a damp paper towel or soft cloth. Run your finger around the inside edge to widen the opening, making room for lots of stuffing. Spoon a generous mound of the paté into each mushroom, and place them on a lightly oiled baking sheet. Bake at 350º for 30 minutes. Make enough to share with some special friends, and enjoy with a nice glass of wine by the fire.
