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.