Bon Appetit. I will have to say it's not the most attractive thing, but what pâté is? Ok to be honest I hate pâte, but this has no liver thankfully. So it's tastes delicious! I was thinking a slight drizzle of truffle oil on top would make it even better!
Curried Mushroom Cashew Pâté
- 5 tablespoons butter
- 1 1/4 pounds fresh shiitake mushrooms, stemmed, or crimini mushrooms, very coarsely chopped (we used 1/2 lb shiitake and 3/4 lb crimini)
- 1/2 cup chopped shallots (about 2 large)
- 2 garlic cloves, chopped
- 1 3/4 teaspoons curry powder (we used Madras curry from Colonel De at Findlay Market)
- 1/2 teaspoon ground cumin
- 1 cup roasted salted cashews (ours were salted)
- 2 tablespoons olive oil
- 2 tablespoons finely chopped mixed fresh herbs (such as parsley, chives, and basil) (We used thyme and tarragon)
- Fresh parsley or basil sprigs (optional) (we didn't use)
- 1 French-bread baguette, cut into 1/2-inch-thick slices, toasted (We used crackers and homemade whole wheat bread.)
Melt butter in heavy large skillet over medium-high heat. Add mushrooms, shallots, garlic, curry, and cumin and cook until mixture begins to brown and all liquid evaporates, stirring frequently, about 12 minutes. Cool.
Using on/off turns, finely chop cashews in processor. Add oil and blend to coarse paste. Add mushroom mixture and chopped herbs; blend in using on/off turns until mushrooms are coarsely chopped. Season with salt and pepper.
Spoon mushroom pâté into bowl. Cover and chill 4 hours. DO AHEAD Can be made 3 days ahead; keep chilled.
Garnish pâté with herb sprigs, if desired. Serve with toasts. (We garnished with Fontina cheese and a touch of curry powder.)
Read More http://www.bonappetit.com/recipes/2003/02/curried_wild_mushroom_pate#ixzz2MW8m2U8p