Curried Wild Mushroom Pâté

Name: Curried Wild Mushroom Pâté
Yield: 10 appetizer
Ingredients: 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

By John AshPhotography by Brian Leatart

January 31, 2003

Image may contain Food Meal Cutlery Fork Drink Alcohol Beverage Bread Dish Wine and Lunch

Recipe notes