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Curried Mushroom Spread
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makes 3 cups


2 tablespoons vegan butter
2 tablespoons olive oil
1¼ pounds mushrooms, coarsely chopped
½ cup shallots, chopped (or sweet onion)
2 cloves garlic, minced
1¾ teaspoons curry powder
½ teaspoon ground cumin
1 cup salted cashews
3-4 tablespoons water
2 tablespoons mixed herbs, chopped (parsley, basil, oregano or chives)

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Curried Mushroom Spread
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Melt butter in a large skillet over medium-high heat, add olive oil. Add mushrooms, shallots, garlic, curry and cumin and cook until mixture begins to brown, stirring frequently until all liquid evaporates, about 12 minutes. Cool slightly.                                                       
2. Using a food processor, chop cashews. Add water and blend to make a coarse paste.
3. Add mushroom mixture and chopped herbs; blend by turning food processor on and off until mushrooms are coarsely chopped. Season with salt and freshly ground black pepper. Spoon mushroom pate into bowl, cover and chill for several hours or overnight.
4. When ready to serve, cut baguette into ½-inch slices and toast. Top with mushroom pate.

Per serving: 56 calories, 5g fat , 1g sat fat, 3g carbohydrates, 1g protein, 12mg sodium, 1g fiber

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