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Curried Mushroom and Cashew Pate
Yield: 2 Cups
3 T butter or margarine
1/2 c onion, minced
1 lb mushrooms, finely chopped
1 lg garlic clove, pressed
2 ts curry powder
1/4 ts ground cumin
1/4 ts salt
1 c unsalted cashews, toasted
1 T safflower oil
1 T medium-dry sherry
cilantro, chopped for garnish
Melt butter in a large skillet, add onion and saute for 2 minutes,
then add mushrooms, garlic, curry, cumin, and salt. Continue to
saute for 8 to 10 minutes, until mushrooms are very soft.
Transfer to a food processor and process briefly with a steel
blade, then add cashews, oil, and sherry. Process until smooth.
Transfer to a bowl and garnish with cilantro. Serve at room
temperature. Makes 2 cups
Note: To toast cashews, place in a 350 degree F. oven for about 11
minutes.
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Mush Cashew Pate