Chilied mushroom and cashew pate
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Chilied mushroom and cashew pate
  Pate    Mexican    Mushrooms  
Last updated 6/12/2012 1:14:38 AM. Recipe ID 43631. Report a problem with this recipe.
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      Title: Chilied mushroom and cashew pate
 Categories: Mexican, New text im, Too hot tam
      Yield: 1 Servings
 
      4 tb Whole butter; unsweetened
      1 lb Mushrooms; sliced
    1/2 lg Onion; minced
      2    Cloves garlic; minced
  1 1/2 ts Chile powder; or to taste
      1 ts Sea salt; or to taste
      1 ts Coriander
    1/4 ts Cumin
      1 c  Roasted cashews
      2 tb Vegetable oil
           Fresh parsley; chopped for
           -garnish
           Black pepper; freshly ground
           -to
           Taste
 
  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. Yield: about 3 1/2 cups 




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Recipe ID 43631 (Apr 03, 2005)

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