Total Steps
12
Ingredients
15
Tools Needed
4
Ingredients
- 4 tablespoon whole <a href="/JWK77VQF">butter,</a> unsweetened
- 1 pound <a href="/5VPPLRDH">mushrooms,</a> sliced
- 0.5 large <a href="/YCPMHNRB">onion,</a> minced
- 2 clove <a href="/FQRPFPP6">garlic,</a> minced
- 1.5 teaspoon <a href="/24HQJSTW">chile powder,</a> or to taste
- 1 teaspoon <a href="/NPRCNNNP">sea salt,</a> or to taste
- 1 teaspoon <a href="/SCKZFMXC">coriander</a>
- 0.25 teaspoon <a href="/XZVS7BZX">cumin</a>
- 1 cup roasted <a href="/CX8CMQHZ">cashews</a>
- 2 tablespoon <a href="/NHPT57DF">vegetable oil</a>
- 0 Chopped fresh <a href="/GKXHVZLV">parsley,</a> for garnish
- 0 Freshly ground <a href="/SWV3CGDQ">black pepper </a>to taste
- 0 Directions
- 4 In a medium skillet, over a high heat, melt the <a href="/JWK77VQF">butter.</a> Saute the <a href="/5VPPLRDH">mushrooms </a>minu
- 0 In a food processor fitted with a metal blade or blender, chop the <a href="/CX8CMQHZ">cashews </a>finely and slowly; add the <a
Instructions
1
Step 1
In a skillet, over high heat, melt the butter.
2
Step 2
Add the sliced mushrooms and sauté.
3
Step 3
until translucent
Add the minced onion and cook until translucent.
4
Step 4
1 minute
Add the minced garlic and cook for about 1 minute.
5
Step 5
Stir in the chile powder, sea salt, coriander, and cumin.
6
Step 6
until fairly dry
Continue to cook the mixture until it is fairly dry.
7
Step 7
Allow the cooked mushroom mixture to cool completely.
8
Step 8
In a food processor fitted with a metal blade (or a blender), finely and slowly chop the roasted cashews.
9
Step 9
With the processor running, slowly add the vegetable oil to the cashews to form a paste.
10
Step 10
until smooth
Add the cooled mushroom mixture to the cashew paste and continue mixing until smooth.
11
Step 11
Taste the pate and add more chile powder or salt, if necessary.
12
Step 12
Transfer the pate to a serving dish.
Tools & Equipment
skillet
food processor
metal blade
blender