Cashew Mushroom Pate

• 1/2 lb button mushroom, chopped
• 1 small onion, peeled and quartered
• 1 medium carrot, peeled and cut in chunks
• 2 tablespoons butter
• 1 teaspoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon dried tarragon
• 1 tablespoon dry sherry
• 1 cup cashew pieces

1. In a food processor, chop mushrooms by pulsing on and off until mushrooms are coarsely ground. Transfer to a medium bowl.
2. Process onion and carrot in same manner. Transfer to a small bowl. Rinse out processor.
3. In a large frying pan, melt butter over medium heat. Add onion and carrots, and cook until softened, about 3 minutes.
4. Add ground mushrooms, lemon juice, garlic, tarragon and sherry. Cook, stirring occasionally until most of liquid in pan has evaporated, 4-5 minutes. Transfer to medium bowl.
5. In a dry medium frying pan, toast cashew pieces over high heat, shaking pan back and forth to prevent scorching, until nuts turn golden, 3-4 minutes.
6. Transfer to a plate and let cool 5 minutes. In a processor, pulse nuts until finely ground.
7. Add ground nuts to mushroom mixture. Mix well. Cover and refrigerate 2 hours or overnight.

button mushroom, onion, carrot, butter, lemon juice, garlic, tarragon, sherry, cashew pieces

Taken from www.food.com/recipe/cashew-mushroom-pate-264059 (may not work)