Killer Chilied Mushroom And Cashew Pate
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
34
Sweetness
57
Sourness
36
mins
Prep time (avg)
6
Difficulty
Ingredients:
4 tbsps
Butter (whole, unsweetened)450 g
Mushroom (sliced)1 large
Onion (minced)2 cloves
Garlic (minced)1.5 tsps
Chile (powder, to taste)1 tsp
Sea Salt (to taste)1 tsp
Coriander1 tsp
Cumin1 cup
Roasted Cashews2 tbsps
Vegetable OilDirections:
1
In a medium skillet, over a high heat, melt the butter
2
Saute the mushrooms 3 to 4 minutes
3
Add the onion, cook until translucent then add the garlic for a minute or so, then the spices
4
Cook until the mixture is fairly dry
5
Cool
6
In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste
7
Add the mushroom mixture and continue mixing until smooth
8
Taste and add more chile powder or salt, if necessary
9
Place in a serving bowl and sprinkle with chopped parsley
10
Serve at room temperature