Chili Mushroom Cashew Pate/Spread
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Cook time: 
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Yield: about 3½ cups of pate
adapted from a recipe courtesy of M.S. Milliken & S. Feniger
  • 4 tablespoons whole butter, unsweetened
  • 1 pound mushrooms, sliced
  • ½ large onion, minced
  • 2 cloves garlic, minced
  • 1½ teaspoons chili powder, or to taste
  • 1 teaspoon sea salt, or to taste
  • 1 teaspoon coriander
  • ¼ teaspoon cumin
  • 1 cup roasted cashews
  • 2 tablespoons vegetable oil
  • Chopped fresh parsley, for garnish
  • Freshly ground black pepper to taste
  1. In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion and cook until it's translucent then add the garlic and saute for a minute or so. Add the spices.and cook until the mixture is somewhat dry. Cool completely.
  2. In a food processor fitted with a metal blade or a blender, chop the cashews finely, then 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 as a dip, or mini loaf pan lined with plastic wrap, if you want more of a terrine look like mine. Sprinkle with chopped parsley to garnish. Serve at room temperature.
Recipe by parsley sage sweet at