Soak the cashews in the water overnight under refrigeration. Alternatively, bring the water to a boil, remove from heat, add the cashews and soak for 3 hours.
Reserve 1 oz. of the soaking liquid.
Drain the cashews.
Blend the reserved water and cashews.
Heat the olive oil in a large sauté pan.
Add the minced mushroom and sauté. Use kosher salt to bring out their moisture.
Add the shallots and sauté for 2 minutes. Add the garlic and rosemary, sauté for 2 minutes.
Deglaze the pan with sherry and reduce until most of the liquid has evaporated, stirring as needed.
Remove from the heat and add three quarters of the mushroom mixture to a blender, reserving the remaining mushrooms.
Add the butter and miso to a sauté pan and heat until the butter melts. Add to the blender.
Purée the mushroom and butter mixture with the cashews, nutritional yeast, maple syrup, tamari and truffle oil until smooth, scraping down the sides as needed.
Transfer the pâté to a mixing bowl and fold in the remaining mushroom mixture and refrigerate overnight
Once completely chilled down, roll the pate in film to form a cylinder similar to compound butte. and refrigerate to solidify for slicing and service.
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