Mushroom Pate

Here is a wonderful last minute but quick and easy appetizer ( gluten free and vegetarian) to take to a holiday party or to have on hand for company. I don’t know where the recipe came from originally but perhaps someone will recognize it and credit the author.

Curried Mushroom and Cashew Pate

4 T butter ( could use vegan substitute)

1 lb mushrooms, cleaned and chopped

1/2 minced onion

2 cloves garlic, chopped

1 1/2 tsp curry powder ( I used a bit more)

1/2 to 1 tsp salt

1/4 tsp. ground coriander

1/4 tsp ground cumin

1 c roasted cashews

2 T oil ( I used olive)

chopped fresh parsley

crackers or bread for spreading, or veggies for dipping

In the butter, saute the mushrooms, onion, garlic, curry powder, salt, coriander, and cumin. Cook until the mixture is fairly dry. While cooling, chop the cashews finely in a food processor and slowly add the oil to make a paste. Add the mushroom mixture and continue processing until smooth. Taste and add more salt if necessary ( I did). Place in a serving bowl and sprinkle with parsley. Serve at room temperature with crackers, bread, or veggies.

No fuss, a bit of muss. Enjoy the holidays.