Chilied Mushroom and Cashew Pate |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
4 tablespoons whole butter, unsweetened |
1 pound mushrooms, sliced |
1/2 large onion, minced |
2 cloves garlic, minced |
1 1/2 teaspoons chile powder, or to taste |
1 teaspoon sea salt, or to taste |
1 teaspoon coriander |
1/4 teaspoon cumin |
1 cup roasted cashews |
2 tablespoons vegetable oil |
chopped fresh parsley, for garnish |
freshly ground black pepper to taste |
Directions:
1. 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.
2. 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.
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