Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
about 3 1/2 cups
Level:
Easy

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Arctic Char with Mushrooms

Recipe courtesy of Food Network Kitchen

Killer Chilied Mushroom and Cashew Pate

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Mushroom and Nut Pate

Recipe courtesy of Cat Cora

Leftover Pate

Recipe courtesy of George Duran

Pate Brisee

Recipe courtesy of Martha Stewart

Pate Sucre

Recipe courtesy of Wolfgang Puck

Morel Pate

Recipe courtesy of Sara Moulton

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.