Curried Wild Mushroom Pate

By t1bishop

This easy pate can be made three days ahead.

Ingredients

• 5 tablespoons butter
• 1 1/4 pounds fresh shiitake mushrooms, stemmed, or crimini mushrooms, very coarsely chopped
• 1/2 cup chopped shallots (about 2 large)
• 2 garlic cloves, chopped
• 3/4 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1 cup roasted salted cashews
• 2 tablespoons olive oil
• 2 tablespoons finely chopped mixed fresh herbs (such as parsley, chives, and basil)
• Fresh parsley or basil sprigs
• (optional)
• French-bread baguette, cut into 1/2-inch thick slices toasted

Preparation

Step 1

Melt butter in heavy large skillet over
medium-high heat. Add mushrooms, shallots, garlic, curry, and cumin and
cook until mixture begins to brown
and all liquid evaporates, stirring
frequently, about 12 minutes. Cool.
Using on/off turns, finely chop
cashews in processor. Add oil and
blend to coarse paste. Add mushroom
mixture and chopped herbs; blend in using on/off turns until mushrooms are coarsely chopped. Season with salt and pepper. Spoon mushroom pate into
bowl. Cover and chill 4 hours. (Can
be made 3 days ahead; keep chilled.)
Garnish pate with herb sprigs, if
desired. Serve with toasts.