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Kale Mushroom Pate
This rich pate is infused with earthy tastes showcasing the freshness of fall. Enjoy it with Almond Rosemary RAWgles.
Serve warmed with a slab of chevre or sprinkled with goat feta
Yields 2 cups
1 Tbsp ghee or coconut ol
1 cooking onion – chopped fine
2 cloves garlic – minced
¼ tsp chili flakes (optional)
2 cups chanterelle or other wild mushrooms – chopped
1 tsp sea salt
1 cup raw cashews
2 cups kale – chopped
1-2 Tbsp tahini
1 tsp toasted sesame oil
1 tsp tamari
juice of ½ lemon
- Heat ghee over medium heat, add onions and sea salt. Lower heat and slow cook to caramelize.
- Add mushrooms and garlic, sauté until liquid evaporates and mushrooms are cooked.
- Puree cashews, kale, tahini and mushroom mixture until smooth.
- Season with tamari, sesame oil and lemon juice.