To begin, soak the cashews in boiling water to soften them whilst you prepare the mushrooms.
Add the toasted seeds to the blender and pulse until they form a coarse crumb.
Heat the oil in the frying pan over a medium-high heat, then add the mushrooms. Fry, stirring, for 7-8 minutes, until all of the liquid released by the mushrooms has cooked off.
Add the chickpeas to the pan, and stir, then sprinkle over the ground seeds, nutritional yeast, soy sauce and maple syrup. Stir well to coat the mushrooms then season with salt and pepper to taste.
Remove the mushrooms from the heat.
Drain the cashews, then blend them until smooth along with the oat milk, white wine vinegar, miso, lemon juice, dijon mustard, garlic and sea salt.
Either serve straight away and enjoy it warm, or let the mushrooms cool for a cold salad later. Serve by portioning the mushroom mixture onto a bed of spinach, then drizzling over the dressing.