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Ingredients
- 4 Tbsp. Whole butter unsweetened
- 1 lb Mushrooms sliced
- 1/2 lrg Onion chopped
- 2 x Garlic cloves chopped
- 1 1/2 tsp Chile pwdr or possibly to taste
- 1 tsp Sea salt or possibly to taste
- 1 tsp Coriander
- 1/4 tsp Cumin Freshly-grnd black pepper to taste
- 1 c. Roasted cashews
- 2 Tbsp. Vegetable oil Minced fresh parsley for garnish
Directions
- In a medium skillet, over a high heat, heat the butter. Saute/fry the mushrooms 3 to 4 min. Add in the onion, cook till translucent/soft then add in the garlic for a minute or possibly so, then the spices. Cook till the mix is fairly dry. Cold.
- In a food processor fitted with a metal blade or possibly blender, chop the cashews finely and slowly, add in the oil to make a paste. Add in the mushroom mix and continue mixing till smooth. Taste and add in more chile pwdr or possibly salt, if necessary. Place in a serving bowl and sprinkle with minced parsley. Serve at room temperature.
- This recipe yields about 3 1/2 c. of pate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 746g | |
| Calories 1574 | |
| Calories from Fat 1194 | 76% |
| Total Fat 138.81g | 174% |
| Saturated Fat 43.98g | 176% |
| Trans Fat 0.7g | |
| Cholesterol 122mg | 41% |
| Sodium 3574mg | 149% |
| Potassium 2344mg | 67% |
| Total Carbs 68.7g | 18% |
| Dietary Fiber 10.7g | 36% |
| Sugars 17.08g | 11% |
| Protein 36.48g | 58% |
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