Chilied Mushroom & Cashew Pate Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: whole butter, unsweetened
1 lbs: mushrooms, sliced
1/2 large: onion, minced
2 Cloves: garlic, minced
1 1/2 tsp: chile powder, or to taste
1 tsp: sea salt, or to taste
1 tsp: coriander,
1/4 tsp: cumin,
1 cup: roasted cashews,
2 tbsp: vegetable oil,
Directions:
: 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 Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved 10/4/96 show
Recipe By : TOO HOT TAMALES SHOW #TH62
From: Pat Asher Date: Fri, 25 Oct 1996 06:52:17
~0500
Source from luhu.jp
: 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 Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved 10/4/96 show
Recipe By : TOO HOT TAMALES SHOW #TH62
From: Pat Asher
~0500
Source from luhu.jp