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Wild Mushroom Paté

Chef John Ash

Makes enough to fill a 3-cup mold or dish


This simplicity of this recipe belies its great taste.  Serve with crisp little croutes, toasts or crackers of your choice and, as the French do, with some little cornichons and grainy mustard on the side.


5 Tbsp     butter

½ cup      chopped shallots or green onions (white part only)

1¼ lbs     thickly sliced fresh wild mushrooms*

2 tsp        finely chopped garlic

2 tsp        curry powder (or to your taste)

½ tsp       ground cumin

1 cup       toasted, preferably unsalted, cashews

2 Tbsp     toasted nut oil such as walnut or olive oil

               Salt and freshly ground pepper

2 Tbsp     finely chopped mixed herbs such as parsley, chives and/or basil

2 tsp        finely grated lemon zest


Heat the butter in a large sauté pan over moderately high heat.  Add the shallots, mushrooms, garlic, curry and cumin and sauté and stir until mixture is just beginning to brown and all liquid has evaporated.


While mushrooms are cooking add the cashews to a food processor and process till finely chopped.  Add oil and continue to process to make a paste.  Add the mushroom mixture and process till smooth.  Season with salt and pepper to your taste and place in a 3-cup paté mold or other ceramic dish.  Can be stored covered and refrigerated for up to 3 days.  Allow to return to room temperature and sprinkle with chopped herbs and zest at serving time.


*A caution here - - only use wild mushrooms that you are certain are edible.  If you are not a hunter you can certainly substitute wild or cultivated mushrooms found in the market such as chanterelle, shiitake, cremini, portabella, oyster, etc.


Served with the San Francisco Chronicle Wine Competition sweepstake winning red wine:  Flying Goat Cellars 2005 Pinot Noir, Rancho Santa Rosa Vineyards, Santa Rita Hills, Santa Barbara County.

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