All Seasons Mushrooms

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All Seasons Mushrooms


Side Dish


Curried Wild Mushroom Pate


5 tablespoons butter
1 1/4 pounds fresh shiitake mushrooms, stemmed, or crimini mushrooms, very coarsely chopped
1/2 cup chopped shallots (about 2 large)
2 garlic cloves, chopped
1 3/4 teaspoons curry powder
1/2 teaspoon ground cumin
1 cup roasted salted cashews
2 tablespoons olive oil
2 tablespoons finely chopped mixed fresh herbs (such as parsley, chives, and basil)

Fresh parsley or basil sprigs (optional)
1 French-bread baguette, cut into 1/2-inch-thick slices, toasted


Melt butter in heavy large skillet over medium-high heat. Add mushrooms, shallots, garlic, curry, and cumin and cook until mixture begins to brown and all liquid evaporates, stirring frequently, about 12 minutes. Cool.
Using on/off turns, finely chop cashews in processor. Add oil and blend to coarse paste. Add mushroom mixture and chopped herbs; blend in using on/off turns until mushrooms are coarsely chopped. Season with salt and pepper.

Spoon mushroom pâté into bowl. Cover and chill 4 hours. (Can be made 3 days ahead; keep chilled.)

Garnish pâté with herb sprigs, if desired. Serve with toast.