Mushroom Pâté | Sonoma-Cutrer Vineyards

Ingredients

• 1-ounce dried wild mushrooms such as porcini
• 5 tablespoons butter
• 1/2 cup chopped shallots or green onions (white part only)
• 1-1/4 pounds thickly sliced fresh wild or exotic cultivated mushrooms*
• 2 teaspoons finely chopped garlic
• 2 teaspoons curry powder or to your taste
• 1/2 teaspoon ground cumin
• 1 cup toasted, preferably unsalted cashews
• 2 tablespoons toasted nut oil such as walnut or olive oil
• 2 tablespoons finely chopped mixed herbs such as parsley, chives and/or basil
• 2 teaspoons finely grated lemon zest
• Kosher or sea salt and freshly ground pepper to taste