Chilied mushroom & cashew pate

1 Servings

Ingredients

Quantity Ingredient
2 Cloves garlic -- minced

Directions

4 TB whole butter -- unsweetened 1 lb mushrooms -- sliced

½ lg onion -- minced

1½ ts chile powder -- or to taste 1 ts sea salt -- or to taste

1 ts coriander

¼ ts cumin

1 c roasted cashews

2 TB vegetable oil

: fresh parsley -- chopped for : garnish

: black pepper -- freshly : ground to

: taste

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 3 ½ cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/4/96 show Recipe By : TOO HOT TAMALES SHOW #TH62 From: Pat Asher <asher@...> Date: Fri, 25 Oct 1996 06:52:17 ~0500

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