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.