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Curried Wild Mushroom Pâté

  • 10servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B9, C, D
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons butter

  2. 1 1/4 pounds fresh shiitake mushrooms, stemmed, or crimini mushrooms, very coarsely chopped

  3. 1/2 cup chopped shallots (about 2 large)

  4. 2 garlic cloves, chopped

  5. 1 3/4 teaspoons curry powder

  6. 1/2 teaspoon ground cumin

  7. 1 cup roasted salted cashews

  8. 2 tablespoons olive oil

  9. 2 tablespoons finely chopped mixed fresh herbs (such as parsley, chives, and basil)

  10. Fresh parsley or basil sprigs

  11. 1 French-bread baguette, cut into 1/2-inch-thick slices, toasted

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Spoon mushroom pâté into bowl. Cover and chill 4 hours. (Can be made 3 days ahead; keep chilled.)

  4. Garnish pâté with herb sprigs, if desired. Serve with toasts.

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