Recipe courtesy of Mary Sue Milliken & Susan Feniger
ingredients:
4 tablespoons unsalted butter
1 pound mushrooms, sliced (I use a mix of mushrooms, depending on what looks good at the market)
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, (I toast the cashew nuts first)
2 tablespoons vegetable oil
Chopped fresh parsley, for garnish
Freshly ground black pepper to taste
directions:
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, but don't let it brown, just translucent. Add the spices.and cook until the mixture is somewhat dry. Cool completely.
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 chili powder, pepper 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 https://parsleysagesweet.com/2010/06/14/a-tale-of-two-pates-with-bread/