Cashew Mushroom Pate

1. 1

   In a food processor, chop mushrooms by pulsing on and off until mushrooms are coarsely ground. Transfer to a medium bowl.

2. 2

   Process onion and carrot in same manner. Transfer to a small bowl. Rinse out processor.

3. 3

   In a large frying pan, melt butter over medium heat. Add onion and carrots, and cook until softened, about 3 minutes.

4. 4

   Add ground mushrooms, lemon juice, garlic, tarragon and sherry. Cook, stirring occasionally until most of liquid in pan has evaporated, 4-5 minutes. Transfer to medium bowl.

5. 5

   In a dry medium frying pan, toast cashew pieces over high heat, shaking pan back and forth to prevent scorching, until nuts turn golden, 3-4 minutes.

6. 6

   Transfer to a plate and let cool 5 minutes. In a processor, pulse nuts until finely ground.

7. 7

   Add ground nuts to mushroom mixture. Mix well. Cover and refrigerate 2 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.