Faux Gras

MAKES ABOUT 2 CUPS

• 1 cup raw cashews
• 2 tablespoons olive oil
• 1 shallot, roughly chopped
• Pinch of salt
• 2 garlic cloves, roughly chopped
• 8 ounces white mushrooms, roughly chopped
• 2 tablespoons Sauternes or other sweet wine
• 2 tablespoons miso paste
• 2 tablespoons truffle oil
• ½ teaspoon truffle salt
• ¼ teaspoon freshly ground black pepper
• 2 to 3 tablespoons ghee or unsalted butter, for topping

Equipment

• Food processor
• 2 (8-ounce) jars or ramekins

1. Soak the cashews in a small bowl overnight or, for a quick soak, pour boiling water over the cashews and soak for 3 hours. Drain and rinse the cashews. Set aside.
2. In a large skillet, heat the olive oil over medium heat and sauté the shallot with a pinch of salt for about 3 minutes, until translucent.
3. Add the garlic to the skillet and cook until fragrant, 1 to 2 minutes.
4. Increase the heat to medium-high and add the mushrooms. Cook, stirring, until they release their liquid and are cooked through, about 5 minutes.
5. Add the Sauternes and cook for 1 minute. Remove from the heat and let cool.
6. Transfer the cooked ingredients to the bowl of a food processor. Add the cashews, miso, truffle oil, truffle salt, and pepper and pulse until smooth.
7. Transfer the cashew mixture to the jar or ramekin and smooth it down so that this first layer is flat.
8. Melt the ghee in a small microwave-safe bowl or in a small saucepan on the stove over low heat. Pour over the cashew mixture. The ghee layer should be ⅛ to ¼ inch thick.
9. Refrigerate for a few hours to set the ghee. Add to the cheese board and enjoy with baguette slices or crackers. Store leftovers in an airtight container in the fridge for up to 5 days.