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

1. Melt butter in heavy large skillet over medium-high heat.
2. Add mushrooms, shallots, garlic, curry, and cumin and cook until mixture begins to brown and all liquid evaporates, stirring frequently, about 12 minutes.
3. Cool.
4. Using on/off turns, finely chop cashews in processor.
5. Add oil and blend to coarse paste.
6. Add mushroom mixture and chopped herbs; blend in using on/off turns until mushrooms are coarsely chopped.
7. Season with salt and pepper.
8. Spoon mushroom pate into bowl.
9. Cover and chill 4 hours.
10. (Can be made 3 days ahead; keep chilled.)
11. Garnish pate with herb sprigs, if desired.
12. Serve with toasts.

butter, shiitake mushrooms, shallots, garlic, curry powder, ground cumin, cashews, olive oil, herbs, parsley, bread

Taken from www.epicurious.com/recipes/food/views/curried-wild-mushroom-pate-107679 (may not work)