Chilied Mushroom Cashew Pate
Ingredients| 1 no ingredients |
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4 TB whole butter -- unsweetened
1 lb mushrooms -- sliced
1/2 lg onion -- minced
2 Cloves garlic -- minced
1 1/2 ts chile powder -- or to taste
1 ts sea salt -- or to taste
1 ts coriander
1/4 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 1/2 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 <[email protected]> Date: Fri, 25 Oct 1996 06:52:17
~0500
Servings:
1
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