Cashew Mushroom Pate Recipes

CHILIED MUSHROOM AND CASHEW PATE

Steps:

• 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.

KILLER CHILIED MUSHROOM AND CASHEW PATE

Steps:

• 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.

CASHEW MUSHROOM PATE

Steps:

• In a food processor, chop mushrooms by pulsing on and off until mushrooms are coarsely ground. Transfer to a medium bowl.
• Process onion and carrot in same manner. Transfer to a small bowl. Rinse out processor.
• In a large frying pan, melt butter over medium heat. Add onion and carrots, and cook until softened, about 3 minutes.
• Add ground mushrooms, lemon juice, garlic, tarragon and sherry. Cook, stirring occasionally until most of liquid in pan has evaporated, 4-5 minutes. Transfer to medium bowl.
• In a dry medium frying pan, toast cashew pieces over high heat, shaking pan back and forth to prevent scorching, until nuts turn golden, 3-4 minutes.
• Transfer to a plate and let cool 5 minutes. In a processor, pulse nuts until finely ground.
• Add ground nuts to mushroom mixture. Mix well. Cover and refrigerate 2 hours or overnight.

MUSHROOM PATE

Steps:

• Wash the mushrooms and cut into halves.
• Puree the mushrooms with the 4 cups of water in a blender or food processor.
• In a large saucepan, bring the mixture to a boil and then simmer for half an hour.
• Strain the mixture, separating the thicker mushroom portion from the liquid.
• Reserve the mushroom portion.
• Simmer the liquid again until it is reduced to about 1/2 cup.
• Set aside the reduction/glaze.
• While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon.
• Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
• The pate can be refrigerated for up to 7 days.
• Serve with crackers or toast points.
• Enjoy!