Mushroom and Cashew Pate

1. 1

   Toast cashews in skillet over medium-high heat 2 to 3 minutes, or until beginning to brown, shaking pan constantly.

2. 2

   Transfer to bowl of food processor, and pulse until coarsely chopped.

3. 3

   Heat oil in skillet over medium-high heat.

4. 4

   Add shallots, and saute 3 to 4 minutes.

5. 5

   Add mushrooms, and saute 5 to 7 minutes, or until softened.

6. 6

   Remove from heat, and cool 5 minutes.

7. 7

   Add mushroom mixture and red wine vinegar to cashews in food processor, and puree until nearly smooth.

8. 8

   Season with salt and pepper, if desired, and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.