Curried Mushroom & Cashew Pateappetizers, spreads 3 tablespoon butter or margarine 1/2 cup onion; minced 1 lb mushrooms; finely chopped 1 large garlic clove; pressed 2 teaspoon curry powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1 cup unsalted cashews; toasted* 1 tablespoon safflower oil 1 tablespoon medium-dry sherry 1 cilantro; chopped for garnish Melt butter in a large skillet, add onion and saute for 2 minutes, then add mushrooms, garlic, curry, cumin, and salt. Continue to saute for 8 to 10 minutes, until mushrooms are very soft. Transfer to a food processor and process briefly with a steel blade, then add cashews, oil, and sherry. Process until smooth. Transfer to a bowl and garnish with cilantro. Serve at room temperature. Makes 2 cups *Toast cashews in a 350 degree F. oven for about 11 minutes. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com |
