Just Eat It: Mushroomy Pate

28 06 2010

It is still June so I have time to post a recipe for the Yoga Shala! This month it is Mushroomy Pate. I have had this before but made a few changes and added coconut oil, a miracle ingredient I am eating a lot of for fertility (I’ll let you know how that goes). This recipe is simple and a great accompaniment to veggies, crackers or a baguette. It is fairly common to make pates from a mixture of mushrooms and a variety of nuts, like almonds, walnuts and in this case cashews. I have a raw food mushroom recipe I’ll share one day too. I love tapas and mushroom pate’s make a great addition to small plates. This recipe is adapted from the Vegetarian Times.

½ cup lightly toasted cashews

1 ½ tbsp coconut oil

4 cups sliced mushrooms (cremini, white button, portobello)

¼ cup chopped onion (optional but great to replace with celery)

1 clove garlic, minced (optional)

1 ½ tsp curry powder

¼ tsp cumin powder

dash of cayenne

2 tsp cooking sherry or port wine (optional)

2 tsp unsweetened almond butter

Melt the coconut oil in a large skillet, add the onion or celery, sauté for a few minutes, add the garlic, curry powder, cumin and cayenne, continue to sauté for 2 minutes. Add the mushrooms and sauté until browned and most of the liquid has evaporated, 12-15 minutes. Add the sherry or port, cook a few minutes more and remove from the heat.

Add the mushrooms, toasted cashews and almond butter to a food processor and puree, letting steam escape. Puree until smooth but with texture. It’s better with time, so chill for a few hours or overnight. Serve with fresh parsley on top.

Eat Well, Be Well,




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