Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Killer Chilied Mushroom and Cashew Pate
- Level: Easy
- Yield: about 3 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 15
- Sodium
- 225
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.