Cashew and Mushroom Pâté

Appetizers | Indian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cashew and Mushroom Pâté

Ingredients

Cashews - 3.4 oz
Margarine - 1½ tablespoons
Mushrooms - 28.2 oz
Onion - 2.1 oz
Minced garlic - 1 clove
Curry Powder - 1 teaspoon
Garlic Salt - ¼ teaspoon
Ground Cumin - 0.1 teaspoons
Sherry - 2 teaspoons
Peanut Butter - 2 teaspoons
Chopped Parsley - to taste
Red Chili Pepper - to taste
Toast Bread - 1 piece

Step by Step guide

Step 1

Preheat the oven to 180°C. Spread the cashews on a baking sheet and roast for 7–10 minutes until lightly golden, shaking the baking sheet occasionally.

Step 2

Heat the margarine in a large skillet over medium heat. Add the mushrooms, onion, garlic, curry powder, garlic salt, cumin, and sauté for 10–12 minutes or until the mushrooms are golden and most of the liquid has evaporated.

Step 3

Add the sherry and cook for another 1–2 minutes until the sherry evaporates. Transfer to a blender, add the cashews and peanut butter.

Step 4

Blend until smooth. Transfer to a bowl and chill for 2 hours or overnight.

Step 5

Transfer the pâté to the center of a serving dish or plate, sprinkle with parsley, and decorate with slices of red pepper. Arrange the toast around it. Ready to serve!