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3 tablespoon Butter
½ cup Onion, Minced
1 pound Mushrooms, Finely Chopped
1 large Garlic Clove, Pressed
2 teaspoon Curry
¼ teaspoon Cumin
¼ teaspoon Salt
1 cup Cashews, Toasted
1 tablespoon Oil, Safflower
1 tablespoon Sherry, Medium
Cilantro, For Garnish
Melt butter in a large skillet, add onion and saute 2 minutes, then add mushrooms, garlic, curry, cumin, and salt. Continue to saute for 10 minutes, until mushrooms are very soft.
Transfer to a food processor and process briefly with a steel blade, then add cashews, oil, and sherry. Process until smooth. Transfer to a bowl and garnish with cilantro. Serve at room temperature.
Toast cashews in a 350f oven for 11 minutes.
½ cup Onion, Minced
1 pound Mushrooms, Finely Chopped
1 large Garlic Clove, Pressed
2 teaspoon Curry
¼ teaspoon Cumin
¼ teaspoon Salt
1 cup Cashews, Toasted
1 tablespoon Oil, Safflower
1 tablespoon Sherry, Medium
Cilantro, For Garnish
Melt butter in a large skillet, add onion and saute 2 minutes, then add mushrooms, garlic, curry, cumin, and salt. Continue to saute for 10 minutes, until mushrooms are very soft.
Transfer to a food processor and process briefly with a steel blade, then add cashews, oil, and sherry. Process until smooth. Transfer to a bowl and garnish with cilantro. Serve at room temperature.
Toast cashews in a 350f oven for 11 minutes.