Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chilied Mushroom and Cashew Pate

  • Level: Easy
  • Yield: about 3 1/2 cups
Save Recipe


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


  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Vegetarian Pot Pie

Killer Chilied Mushroom and Cashew Pate

Venison Pate

Mushroom and Nut Pate

Mushrooms with Pasta and Hazelnut Oil

Wild Mushroom Soup with Arugula and Walnuts and Parmesan-Crusted Rolls with Herb Butter

Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts

Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese