The Wandering Spatula: 03/03/13

Sunday, March 3, 2013

Curried Mushroom Cashew Pâté

One of my friends gave me a huge amount of cashews two days ago, and we've been trying to come up with great ways to use them besides just eating them. So we came across this recipe gem from 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

Recipe by John Ash

February 2003

Ingredients

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.)

Preparation

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.)