Cashew-Mushroom Pâté

Made this tonight for the big game in addition to some other dips. We saw this recipe on the same site as the Seitan Piccata from the Vegetarian Times. We made a few changes, but it tasted really good! I’ve never had pâté but that’s probably because it’s usually spreadable liver of some animal or something. I never thought it could be made vegetarian! I’m not even sure this is really a pâté, but it tasted good which is what mattered.

One change we did was instead of baking the cashews, we just dry roasted them in a pan on the stove. I MIGHT have kept my eye off them too long – whoops – but it didn’t make the pâté taste bad or anything. The other change was that we didn’t use vegan margarine. We used normal unsalted butter. The recipe also called for curry powder but I don’t have any of that in the house. I just had garam masala so I figured that would be OK and it worked great actually!

Lastly, the original recipe called for 4 cups of sliced mushrooms since it served 12. We didn’t need nearly that much, so we just cut down on certain ingredients so it didn’t make quite as much.

The end result was really good! I’m glad we tried it. We paired ours with cracked pepper crckers, carrots, celery and pretzel thins.

Here’s what you need:
•2 1/2 8-oz. cartons of baby bellas, sliced (2-to-2 1/2 cups)
•1/4 cup whole cashews, toasted
•1/4 cup onion, chopped
•1 teaspoon minced garlic
•1 teaspoon garam masala (or curry powder if you would rather use that)
•1 tablespoon butter
•1/4 teaspoon garlic salt
1/8 teaspoon cumin powder
•1 teaspoon cooking sherry
•1 1/2 teaspoons chunky peanut butter
Start by toasting your cashews either on the stove or on a baking sheet in the oven.
Heat the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic salt, cumin powder, garam masala and cook through until the mushrooms are golden brown, tender and most of the liquid has evaporated. Then add the sherry and cook another 1 or 2 minutes, or until all the alcohol has evaporated. Transfer the mixture to a blender or food processor, add the cashews and peanut butter and pulse until smooth and creamy. Pour into a dish and refrigerate for 2 hours or more. Garnish with parsley and red bell pepper and serve with crackers or vegetables. Serves 6.

What snacks did you make for Superbowl Sunday?

Pin It

8 thoughts on “Cashew-Mushroom Pâté

    1. Aparna B. Post author

      Aw! Thank you so much for that, Sophie! :) It was actually really good, too! I think we needed more mushroom since I tasted a lot of the nutty flavor from the cashews and peanut butter. But it wasn’t bad at all! :D Thanks for stopping by darlin! <3


Leave a Reply to Aparna B. Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>