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Title: Cashew Mushroom Tapenade

1 lb. portobello mushrooms, coarsely chopped (about 4 giant mushrooms)
1/4 C soy sauce
1/4 C apple cider vinegar
1/3 C water
1/2 lb. cashews, coarsely chopped

Put the mushrooms into a large, deep bowl. Add the soy sauce, vinegar, and enough water to create a marinade. Cover and marinate at room temperature for 2 hours, stirring occasionally.

Grind the cashews into a fine meal in the food processor. Using a slotted spoon, remove the mushrooms from the marinade and add them to the cashews in the food processor. pulse until the mushrooms are well minced and the mixture is creamy.

Button or cremini mushrooms can be substituted if necessary.

From Nut Gourmet
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