Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chilied Mushroom and Cashew Pate

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  • Level: Easy
  • Yield: about 3 1/2 cups
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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.