Title: Chilied Mushroom and Cashew Pate
Categories: Mexican, New text im, Too hot tam
Yield: 1 Servings

4 tb Whole butter; unsweetened
1 lb Mushrooms; sliced
1/2 lg Onion; minced
2 Cloves garlic; minced
1 1/2 ts Chile powder; or to taste
1 ts Sea salt; or to taste
1 ts Coriander
1/4 ts Cumin
1 c Roasted cashews
2 tb Vegetable oil
Fresh parsley; chopped for
-garnish
Black pepper; freshly ground
-to
Taste

In a medium skillet, over a high heat, melt the butter. Saute the mushrooms
3 to 4 minutes. Add the onion, cook until translucent then add the garlic
for a minute or so, then the spices. Cook until the mixture is fairly dry.
Cool. In a food processor fitted with a metal blade or blender, chop the
cashews finely and slowly; add the oil to make a paste. Add the mushroom
mixture and continue mixing until smooth. Taste and add more chile powder
or salt, if necessary. Place in a serving bowl and sprinkle with chopped
parsley. Serve at room temperature. Yield: about 3 1/2 cups Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/4/96 show
Recipe By : TOO HOT TAMALES SHOW #TH62

Posted to MC-Recipe Digest V1 #257

Date: Fri, 25 Oct 1996 06:52:17 -0500

From: Pat Asher