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@...>

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