Chilied Mushroom And Cashew Pate Recipes

Steps:

• 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.

Steps:

• In a food processor, chop mushrooms by pulsing on and off until mushrooms are coarsely ground. Transfer to a medium bowl.
• Process onion and carrot in same manner. Transfer to a small bowl. Rinse out processor.
• In a large frying pan, melt butter over medium heat. Add onion and carrots, and cook until softened, about 3 minutes.
• Add ground mushrooms, lemon juice, garlic, tarragon and sherry. Cook, stirring occasionally until most of liquid in pan has evaporated, 4-5 minutes. Transfer to medium bowl.
• In a dry medium frying pan, toast cashew pieces over high heat, shaking pan back and forth to prevent scorching, until nuts turn golden, 3-4 minutes.
• Transfer to a plate and let cool 5 minutes. In a processor, pulse nuts until finely ground.
• Add ground nuts to mushroom mixture. Mix well. Cover and refrigerate 2 hours or overnight.