This mushroom pâté is rich in polysaccharides that feed beneficial microorganisms in the gut as well as promote a healthy adaptive and innate immune response to pathogens. Serve this nutrient-dense recipe as an appetizer, or spread it onto your favorite tortilla or collard green and add sprouts, avocado, and your favorite fixings; serve it for a quick, nourishing lunch!
Preparation Note
Soak the cashews in a bowl of water on your counter for 3 to 6 hours before making this recipe.
Ingredients
3 tablespoons
extra virgin olive oil
1 large
shallots
finely diced
8 ounces
cremini mushrooms
chopped
8 ounces
shiitake mushrooms
chopped
1 teaspoons
Herbamare
¾ cups
raw cashews
(soaked 3 to 6 hours)
1 tablespoons
lemon juice
¼ cups
parsley
