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Curried Mushroom Cashew Pate


3 tbsp butter or margarine
1/2 cup onion, minced
1 lb mushrooms, finely chopped
1 large garlic clove, pressed
2 tsp curry powder
1/4 tsp ground cumin
1/4 tsp salt
1 cup unsalted cashews, toasted*
1 tbsp safflower oil
1 tbsp 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. [email protected] or [email protected]


Servings: 2



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