| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican, New text im, Too hot tam |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Whole butter; unsweetened |
| 1 |
lb |
Mushrooms; sliced |
| 1/2 |
lg |
Onion; minced |
| 2 |
|
Cloves garlic; minced |
| 1 1/2 |
ts |
Chile powder; or to taste |
| 1 |
ts |
Sea salt; or to taste |
| 1 |
ts |
Coriander |
| 1/4 |
ts |
Cumin |
| 1 |
c |
Roasted cashews |
| 2 |
tb |
Vegetable oil |
|
|
Fresh parsley; chopped for garnish |
|
|
Black pepper; freshly ground to |
|
|
Taste |
INSTRUCTIONS
In a medium skillet, over a high heat, melt the butter. Saute the mushrooms
3 to 4 minutes. Add the onion, cook until translucent then add the garlic
for a minute or so, then the spices. Cook until the mixture is fairly dry.
Cool. In a food processor fitted with a metal blade or blender, chop the
cashews finely and slowly; add the oil to make a paste. Add the mushroom
mixture and continue mixing until smooth. Taste and add more chile powder
or salt, if necessary. Place in a serving bowl and sprinkle with chopped
parsley. Serve at room temperature. Yield: about 3 1/2 cups Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/4/96 show
Recipe By : TOO HOT TAMALES SHOW #TH62
Posted to MC-Recipe Digest V1 #257
Date: Fri, 25 Oct 1996 06:52:17 -0500
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”