Marinated Mushrooms:

2 C Mushrooms (I use a mix of different varieties)
1/3 C Olive Oil
1/3 C Balsamic Vinegar
1 T Raw Honey or Agave (optional)

Crust:

1 C Soaked almonds
1 C Hazelnuts
1/2 C Brown Flax Seeds
pinch Celtic Sea Salt
Pepper (to taste)

Filling

2 C Soaked Cashews
1/2 Lemon (juice from)
1 Clove Garlic (roughly chopped)
3 T Shallots (roughly chopped)
pinch Celtic Sea Salt
1 C Marinated Mushrooms (Drained) (save the second cup for topping)
1/2 C Spinach (wilted by rubbing between hands. Save a little for topping)