Name: Chilied Mushroom and Cashew Pate
Yield: about 3 1/2 cups
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

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.

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Chilied Mushroom and Cashew Pate

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