' Le Cuvier - RP30-Curried Mushroom Cashew Pâté Balls

RP30-Curried Mushroom Cashew Pâté Balls

Curried Mushroom Cashew Pâté Balls

Excellent with Le Cuvier 2009 L'enfant du Pape

4 Tbsp butter

8 oz. Crimini mushrooms

¼ cup shallots, chopped

garlic clove, chopped

1 large or 2 small green onion, chopped

1 tsp curry powder

¼ tsp cumin powder

½ cup chopped roasted salted cashews, plus 1/3 cup coarsely chopped cashews for powder

2 Tbsp olive oil

2 Tbsp fresh basil, chopped

3 Tbsp Parmesan cheese, grated

Melt butter in heavy large skillet over medium-high heat. Add mushrooms, shallots, garlic, onion, curry, & cumin & cook until mixture begins to brown & all liquid evaporates, stirring frequently, about 12 minutes. Cool. Using on/off turns, finely chop ½ cup cashews in processor. Add olive oil and blend to a coarse paste. Add mushroom mixture and chopped herbs; blend, using on/off turns until mushrooms are coarsely chopped. Season with salt & pepper. Spoon mushroom pâté into bowl. Cover and chill 4 hours. Use a melon baller to make pâté balls & roll each ball in cashew powder to cover. Serve with toothpicks. Makes about 1 cup of pâté.

Note: May mix Shiitake and Criminis in recipe. If using unsalted cashews, add salt to taste. Will keep 3 to 5 days in refrigerator in an airtight container, or freeze.