Total Time
35mins
Prep 15 mins
Cook 20 mins

This is from 365 Ways to Cook Vegetarian. This can be prepared a day in advance. Serve with crackers or toasted slices of French baguette

Ingredients Nutrition

Directions

  1. In a food processor, chop mushrooms by pulsing on and off until mushrooms are coarsely ground. Transfer to a medium bowl.
  2. Process onion and carrot in same manner. Transfer to a small bowl. Rinse out processor.
  3. In a large frying pan, melt butter over medium heat. Add onion and carrots, and cook until softened, about 3 minutes.
  4. Add ground mushrooms, lemon juice, garlic, tarragon and sherry. Cook, stirring occasionally until most of liquid in pan has evaporated, 4-5 minutes. Transfer to medium bowl.
  5. In a dry medium frying pan, toast cashew pieces over high heat, shaking pan back and forth to prevent scorching, until nuts turn golden, 3-4 minutes.
  6. Transfer to a plate and let cool 5 minutes. In a processor, pulse nuts until finely ground.
  7. Add ground nuts to mushroom mixture. Mix well. Cover and refrigerate 2 hours or overnight.

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