Start by frying a chopped medium-sized (red) onion in about 2 tbsp of olive oil. While this was frying in a food processor I finely chopped 400g mushrooms and 3 cloves of garlic (I used a mix of shiitake, eryngii & shimeji mushrooms) try to include some with more earthy flavours. I added these to the frying pan and seasoned with salt and freshly ground pepper, a tsp of herbs de Provence and 1/2 a tbsp of balsamic vinegar (or a tbsp or two of sherry or port). I fried them together for a couple of minutes then added a cup (100g) of raw cashew nuts and 1/2 cup of hot water. I covered the pan and allowed the cashews to soak for about 30 mins. Then I put the mixture back in the food processor and blended it into a pâté consistency, tasted it and adjusted the seasoning, then put it in a container and allowed it to cool. You can then put it in the fridge. To serve I garnished the pâté with some crispy fried shallots and served it with some sesame crackers.