Mushroom and cashew nut pate
This mushroom and cashew pâté is ideal for those days when you do not feel much like cooking but fancy something appetising. Cooked with a tasty sofrito, this spread has a warm, aromatic flavour, with a slightly sweet touch and a range of nuances that give it a delicate, velvety and very tasty flavour.
This pâté is perfect for spreading on toast and canapés, but also for adding to sandwiches and as a filling for empanadillas, where its creamy flavour is exquisite combined with their crisp pastry.
As well as being delicious, this plant-based pâté is rich in flavonoids, fibre, protein, omega 6 and omega 9 essential fatty acids, allicin, alliin, carbohydrates, tryptophan, phytosterols, vitamins C, E and B-group vitamins (B2, B3, B5, B6 and B9 or folic acid); sulphur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and, in smaller amounts, zinc.
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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.