Curried Wild Mushroom Pâté |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This easy pâté can be made three days ahead. Ingredients:
5 tablespoons butter |
1 1/4 pounds fresh shiitake mushrooms, stemmed, or crimini mushrooms, very coarsely chopped |
1/2 cup chopped shallots (about 2 large) |
2 garlic cloves, chopped |
1 3/4 teaspoons curry powder |
1/2 teaspoon ground cumin |
1 cup roasted salted cashews |
2 tablespoons olive oil |
2 tablespoons finely chopped mixed fresh herbs (such as parsley, chives, and basil) |
fresh parsley or basil sprigs (optional) |
1 french-bread baguette, cut into 1/2-inch-thick slices, toasted |
Directions:
1. Melt butter in heavy large skillet over medium-high heat. Add mushrooms, shallots, garlic, curry, and cumin and cook until mixture begins to brown and all liquid evaporates, stirring frequently, about 12 minutes. Cool.
2. Using on/off turns, finely chop cashews in processor. Add oil and blend to coarse paste. Add mushroom mixture and chopped herbs; blend in using on/off turns until mushrooms are coarsely chopped. Season with salt and pepper.
3. Spoon mushroom pâté into bowl. Cover and chill 4 hours. (Can be made 3 days ahead; keep chilled.)
4. Garnish pâté with herb sprigs, if desired. Serve with toasts.
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