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Chilied Mushroom And Cashew Pate appetizers, mexican, chili, tex-mex, mushrooms 4 tablespoon whole butter -- unsweetened 1 lb mushrooms -- sliced 1/2 large onion -- minced 2 cloves garlic -- minced 1 1/2 teaspoon chile powder -- or to taste 1 teaspoon sea salt -- or to taste 1 teaspoon coriander 1/4 teaspoon cumin 1 cup roasted cashews 2 tablespoon vegetable oil : fresh parsley -- chopped f : 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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