Mushroom and cashew nut pate
This mushroom and cashew pâté is ideal for days when you do not feel like cooking much but still fancy something appetizing. Made with a tasty sofrito, this spread has a warm, aromatic flavor with a semi-sweet note and a variety of nuances that make it delicate, velvety and delicious.
This pâté is perfect for spreading on toasts and canapés, but also for adding to sandwiches and as a filling for pasties, where its creamy flavor is exquisite when combined with the crunchy dough of these.
In addition to delicious, this vegetable pate is rich in flavonoids, fiber, protein, omega 6 and omega 9 essential fatty acids, allicin, alliin, carbohydrates, tryptophan, phytosterols, vitamins C, E and group B (B2, B3, B5, B6 and B9 or folic acid); sulfur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and, to a lesser extent, zinc.
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Notes
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- Step 1Peel the garlic clove and chop it finely. Set aside.
- Step 2Peel the onion, finely chop it and set aside.
- Step 3Wash the mushrooms, cut them into thick slices and let them drain in a strainer.
- Step 4Put to heat the oil in a frying pan over medium heat and, when it is warm, add the garlic and let it brown for 1 minute, stirring occasionally.
- Step 5Add the onion, stir and let it poach for 5 minutes.
- Step 6Add the mushrooms, let cook for 5 minutes more and remove from the heat.
- Step 7Put the content of the frying pan into the mixer glass, add the cashews, salt, pepper and cayenne and blend until obtaining a pate with a homogeneous texture but without being excessively fine. Once the pate is ready, serve it.