Gwinganna’s Super Healthy Mushroom Paté Recipe

Gwinganna Cookbook
Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team


Mar 07, 2022

Try this delicious mushroom paté from Gwinganna Lifestyle Retreat’s new book A Guide To Gwinganna.

3-4 dried shiitake mushrooms

300g button mushrooms

1 medium onion, finely diced

1 tbsp extra virgin olive oil

1 small sprig rosemary, chopped

5 sprigs parsley, chopped

2 sprigs thyme (or basil or oregano)

sea salt and cracked black pepper

¼ cup cashew cheese

Cashew cheese:

2 cups raw cashews

2 litres filtered water

1 cup unsweetened rice milk

3 sprigs basil or parsley

½ tsp caraway seeds

½ lemon, juiced

pinch of sea salt

Soak the shiitake mushrooms in some warm water for a few minutes. Squeeze dry, cut off any hard stalks and chop together with the washed button mushrooms in a food processor.

Sauté onion in the oil, then add the mushrooms and chopped herbs. Simmer on low heat, stirring regularly until most of the moisture has evaporated.

Add the cashew cheese and seasoning. Blend again in food processor to pesto like consistency. Scrape mix into a container or bowl and allow to cool.  

For the cashew cheese, bring nuts to the boil in a pot with half the water. Drain and repeat the process using the remaining water. Reduce to simmer for 15 minutes. Drain and blend in a food processor with milk and herbs, caraway seeds, lemon and salt to a cream cheese consistency. Use for pesto, dressings or as condiment with a risotto or moussaka. 

To serve pate, spoon a tablespoon full onto a crisp tortilla wedge and garnish with herbs or a thin slice of mushroom.

Serves 6-8

A Guide To Gwinganna

About A Guide To Gwinganna

The new book marks 15 years of Gwinganna. It tells the story of how the retreat came about with a look back at the diverse history from previous owner, Kevin Weldon, current owner Tony de Leede and key original and current team members

Also featured are fabulous recipes, wellness articles around gut health, the importance of rest and choosing vegan from various wellness professionals at Gwinganna.

A Guide to Gwinganna was printed locally on the Gold Coast, and part proceeds from all sales go directly to Wildcare Australia. It is the fourth book from the retreat, and is available online via the online store or in person for retreat guests for $54.95.

To buy the book, click here:


By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team


Robyn Foyster is the owner and publisher of the lifestyle websites, and She is the only person to edit and publish Australia's three biggest flagship magazines - The Australian Women's Weekly, Woman's Day and New Idea. Robyn was Group Publisher of Bauer Media's most successful and prestigious magazines including Woman's Day, Good Health, Grazia and ran Hearst in Australia including Harper’s BAZAAR, Cosmopolitan and madison. Voted one of B&T's 30 Most Powerful Women In Media at the Women in Media Awards Robyn was a keynote speaker at Pause 2021, Cebit & J&J Women In Leadership. Robyn was also the winner of the prestigious Magazine Publisher Association’s Editor of the Year award.



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