Chilied Mushroom And Cashew Pate Recipes

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.

MUSHROOM PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine bread crumbs, cottage cheese, Cheddar cheese, nuts, eggs and onion soup mix in a medium size mixing bowl. Mix well.
• Form the mixture into patties and place one at a time in a skillet with oil. Fry until both sides of the patties are browned.
• In a small bowl mix mushroom soup and milk together.
• Place fried patties in a 9x13 inch casserole dish. Pour the milk and mushroom soup mixture over the patties. Bake for 25 to 30 minutes.

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.

FETTUCCINE PASTA WITH MUSHROOM & CASHEW SAUCE

Steps:

• Cook fettuccine acording to packet instructions or cook as instructed in recipe#30358.
• Heat oil in a large frypan and saute the onion & garlic until golden. (If using garlic from a jar add just before onion is cooked to save spitting).
• Add paprika and mushrooms and simmer uncovered until mushrooms are soft.
• Place cashew nuts, water and lemon juice in a food processor and blend until smooth and creamy.
• Stir cashew mixture into the mushrooms and heat through.
• Drain the cooked pasta and stir through the cashew and mushroom sauce and sprinkle with the chopped parsley.