Chilied Mushroom And Cashew Pate

Recipe Ingredients

4 tablespoons	60ml	Whole butter - unsweetened
1 lb	454g / 16oz	Mushrooms - sliced
1/2 lb	227g / 8oz	Onion - minced (large)
2		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Chile powder - or to taste
1 teaspoon	5ml	Sea salt - or to taste
1 teaspoon	5ml	Coriander
1/4 teaspoon	1.3ml	Cumin
		Freshly-ground black pepper - to taste
1 cup	237ml	Roasted cashews
2 tablespoons	30ml	Vegetable oil
		Chopped fresh parsley - for garnish

Recipe Instructions

In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices.

Cook until the mixture is fairly dry. Cool.

In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly, add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more chile powder or salt, if necessary. Place in a serving bowl and sprinkle with chopped parsley.

Serve at room temperature.

This recipe yields about 3 1/2 cups of pate.

Source:
Susan Feniger and Mary Sue Milliken

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