Curried mushroom & cashew pate
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 3 | tablespoons | Butter or margarine |
| ½ | cup | Onion; minced |
| 1 | pounds | Mushrooms; finely chopped |
| 1 | large | Garlic clove; pressed |
| 2 | teaspoons | Curry powder |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| 1 | cup | Unsalted cashews; toasted* |
| 1 | tablespoon | Safflower oil |
| 1 | tablespoon | Medium-dry sherry |
| Cilantro; chopped for garnish | ||
Directions
Melt butter in a large skillet, add onion and saute for 2 minutes, then add mushrooms, garlic, curry, cumin, and salt. Continue to saute for 8 to 10 minutes, until mushrooms are very soft.
Transfer to a food processor and process briefly with a steel blade, then add cashews, oil, and sherry. Process until smooth.
Transfer to a bowl and garnish with cilantro. Serve at room temperature. Makes 2 cups
*Toast cashews in a 350 degree F. oven for about 11 minutes.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...