Killer Chilied Mushroom and Cashew Pate

• 4 tablespoons whole butter, unsweetened
• 1 pound mushrooms, sliced
• 1/2 large onion, minced
• 2 cloves garlic, minced
• 1 1/2 teaspoons chile powder, or to taste
• 1 teaspoon sea salt, or to taste
• 1 teaspoon coriander
• 1/4 teaspoon cumin
• 1 cup roasted cashews
• 2 tablespoons vegetable oil
• Chopped fresh parsley, for garnish
• Freshly ground black pepper to taste

1. In a medium skillet, over a high heat, melt the butter.
2. Saute the mushrooms 3 to 4 minutes.
3. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices.
4. Cook until the mixture is fairly dry.
5. Cool.
6. In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste.
7. Add the mushroom mixture and continue mixing until smooth.
8. Taste and add more chile powder or salt, if necessary.
9. Place in a serving bowl and sprinkle with chopped parsley.
10. Serve at room temperature.

butter, mushrooms, onion, garlic, chile powder, salt, coriander, cumin, cashews, vegetable oil, fresh parsley, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/killer-chilied-mushroom-and-cashew-pate-recipe.html (may not work)