Cashew Mushroom Pate

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READY IN: 35mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor, chop mushrooms by pulsing on and off until mushrooms are coarsely ground. Transfer to a medium bowl.
  • Process onion and carrot in same manner. Transfer to a small bowl. Rinse out processor.
  • In a large frying pan, melt butter over medium heat. Add onion and carrots, and cook until softened, about 3 minutes.
  • 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.
  • 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.
  • Transfer to a plate and let cool 5 minutes. In a processor, pulse nuts until finely ground.
  • Add ground nuts to mushroom mixture. Mix well. Cover and refrigerate 2 hours or overnight.
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