From Food

This is an easy recipe, which got rave reviews. You could choose pre-roasted cashews, but with the raw ones, you get to control the nutty flavor much more. The more darkly you toast the cashews, the stronger the nutty flavor in the finished product. The fenugreek added a flavor that everyone noticed but no one could readily identify. If you skimp on the chill time or use margarine, the recipe will probably taste too oily.

Ingredients

• 5 tablespoons butter
• 1/2 lbs fresh shiitake mushrooms stemmed, very coarsely chopped
• 3/4 lbs fresh crimini mushrooms, stemmed, very coarsely chopped
• 1/2 cup chopped shallots (about 2 large)
• 2 garlic cloves, chopped
• 1 3/4 teaspoons curry powder
• 1 teaspoon fenugreek (methi seeds)[optional]
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

• 1 cup raw cashews
• 2 tablespoons olive oil
• 2 tablespoons finely chopped mixed fresh herbs (such as parsley, chives, and basil)
• Herb sprigs for presentation

Instructions

1. Toast the almonds for 10 min at 400. A toaster oven tray works best for this. Allow to cool.
2. Melt butter in heavy large skillet over medium-high heat.
3. Add the garlic, curry, fenugreek, and cumin, and saute until the garlic smells nice. Don't saute too long, though: nobody likes burned garlic.
4. Add mushrooms, shallots, and salt. Cook until mixture begins to brown and all liquid evaporates, stirring frequently, about 12 minutes. Cool.
5. Using on/off turns, finely chop cashews in processor.
6. Add oil and blend to coarse paste.
7. Add mushroom mixture and chopped herbs. blend in using on/off turns until mushrooms are coarsely chopped, as smooth as desired. Season with salt and pepper.
8. Spoon mushroom pâté into a mold (I like tupperware). Cover and chill 4 hours.

Notes

Garnish pâté with herb sprigs, if desired. Serve with crostini or water crackers. A nice brie would be a good match. (Can be made 3 days ahead; keep chilled.) From Bon Appétit, February 2003