Chilied mushroom and cashew pate
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Whole butter; unsweetened |
| 1 | pounds | Mushrooms; sliced |
| ½ | large | Onion; minced |
| 2 | Cloves garlic; minced | |
| 1½ | teaspoon | Chile powder; or to taste |
| 1 | teaspoon | Sea salt; or to taste |
| 1 | teaspoon | Coriander |
| ¼ | teaspoon | Cumin |
| 1 | cup | Roasted cashews |
| 2 | tablespoons | Vegetable oil |
| Fresh parsley; chopped for garnish | ||
| Black pepper; freshly ground to | ||
| Taste | ||
Directions
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. Yield: about 3½ cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/4/96 show Recipe By : TOO HOT TAMALES SHOW #TH62 Posted to MC-Recipe Digest V1 #257 Date: Fri, 25 Oct 1996 06:52:17 -0500 From: Pat Asher <asher@...>