Mushroom Pate with Garlic Crostinis
Ingredients
For the Crostini
- 1 Baguette or any artisan loaf, cut into 1/4″ thick slices and sliced at a slight angle for longer pieces
- 1/2 cup Olive Oil
- Salt & Pepper to taste
For the Pate
- 2 1/2 cup Mushrooms sliced
- 1/2 cup Cashews
- 1 Onion small, finely minced
- 2 Tbsp Olive oil
- 1 Tbsp Parsley chopped
- 2 clove Garlic
- Salt and Pepper to taste
- 1 Tbsp Sherry optional
- Fresh veggie crudités to taste, such as sliced cucumbers, carrots, bell pepper, radish
Method
- Preheat the oven to 375˚.
- Place the olive oil on a plate. Dip one side of each slice of baguette in the oil to coat. Season with salt & pepper.
- Place in the oven for about 7-10 minutes until golden brown. Remove from the oven and let cool.
- Roast cashews in a dry pan over medium heat until golden brown. You could also do this in the oven: 10 minutes at 350 F.
- In a hot pan on medium heat, add the oil and sweat the onions, stirring often for about 4-5 minutes until translucent.
- Add sliced mushrooms and garlic to the frying pan. Add some fat if necessary. Fry on medium heat for about 2-3 minutes, stirring often until golden brown.
- Add the sherry to deglaze and cook until the liquid has evaporated. Turn the heat off.
- Put cashews in the food processor and mix until finely ground. Add other ingredients (onions, mushrooms, parsley, salt, pepper) and mix until smooth.
- Refrigerate until firm.
- Eat as a dip with fresh veggies, crackers, or bread.