Cashew and Mushroom Pate
12 servings
30 minutes
Cashew and mushroom pâté is a harmonious blend of nutty aroma and rich mushroom flavor, inspired by Indian culinary traditions. Baked cashews gain softness and reveal their creamy notes, while spices-soaked mushrooms provide depth. Sherry adds a light sweetness, and peanut butter gives a silky texture. This pâté is perfect for light snacks; it can be spread on toast or served with vegetables. It pairs wonderfully with aromatic herbs and spicy additions, making each serving exquisite. A great choice for those seeking an alternative to classic meat pâtés by combining vegetarian ingredients with depth of flavor. Garnished with parsley and red pepper, this pâté becomes not only a gastronomic delight but also an aesthetic pleasure.
1
Preheat the oven to 180°C. Spread the cashews on a baking sheet and roast for 7-10 minutes until lightly golden, shaking the pan occasionally.
- Cashew: 95 g
2
Heat the margarine in a large skillet over medium heat. Add mushrooms, onion, garlic, curry, garlic salt, cumin, and sauté for 10-12 minutes or until the mushrooms turn golden and most of the liquid evaporates.
- Margarine: 1.5 tablespoon
- Mushrooms: 800 g
- Onion: 60 g
- Finely chopped garlic: 1 clove
- Curry: 1 teaspoon
- Garlic salt: 0.3 teaspoon
- Ground cumin: 0.1 teaspoon
3
Add sherry and cook for another 1-2 minutes until the sherry evaporates. Transfer to a blender, add cashews and peanut butter.
- Sherry: 2 teaspoons
- Cashew: 95 g
- Peanut butter: 2 teaspoons
4
Puree in a blender. Transfer to a bowl and refrigerate for 2 hours or overnight.
5
Place the pâté in the center of the dish or plate, sprinkle with parsley, and decorate with slices of red pepper. Arrange the toasts around it. Ready to serve!
- Chopped parsley: to taste
- Red chilli pepper: to taste
- Toast bread: 1 piece