Best Killer Chilied Mushroom And Cashew Pate Recipes

Cashew Mushroom Pate image

Provided by dicentra

Categories Vegetable

Time 35m

Yield 2 cups

Number Of Ingredients 9

1/2 lb button mushroom, chopped
1 small onion, peeled and quartered
1 medium carrot, peeled and cut in chunks
2 tablespoons butter
1 teaspoon lemon juice
1 garlic clove, minced
1/2 teaspoon dried tarragon
1 tablespoon dry sherry
1 cup cashew pieces

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.

Nutrition Facts : Calories 582.5, Fat 43.8, SaturatedFat 13.7, Cholesterol 30.5, Sodium 122.9, Carbohydrate 34.5, Fiber 4.6, Sugar 8.6, Protein 15

Chilied Mushroom and Cashew Pate image

Provided by Food Network

Categories side-dish

Yield about 3 1/2 cups

Number Of Ingredients 12

4 tablespoons whole butter, unsweetened
1 pound mushrooms, sliced
1/2 large onion, minced
2 cloves garlic, minced
1 1/2 teaspoons chile powder, or to taste
1 teaspoon sea salt, or to taste
1 teaspoon coriander
1/4 teaspoon cumin
1 cup roasted cashews
2 tablespoons vegetable oil
Chopped fresh parsley, for garnish
Freshly ground black pepper to taste

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.