Cashew Mushroom Pate - cooking recipe

Ingredients

1/2 lb button mushroom, chopped
1 small onion, peeled and quartered
1 medium carrot, peeled and cut in chunks
2 tablespoons butter
1 teaspoon lemon juice
1 garlic clove, minced
1/2 teaspoon dried tarragon
1 tablespoon dry sherry
1 cup cashew pieces

Preparation

In a food processor, chop mushrooms by pulsing on and off until mushrooms are coarsely ground. Transfer to a medium bowl.
Process onion and carrot in same manner. Transfer to a small bowl. Rinse out processor.
In a large frying pan, melt butter over medium heat. Add onion and carrots, and cook until softened, about 3 minutes.
Add ground mushrooms, lemon juice, garlic, tarragon and sherry. Cook, stirring occasionally until most of liquid in pan has evaporated, 4-5 minutes. Transfer to medium bowl.
In a dry medium frying pan, toast cashew pieces over high heat, shaking pan back and forth to prevent scorching, until nuts turn golden, 3-4 minutes.
Transfer to a plate and let cool 5 minutes. In a processor, pulse nuts until finely ground.
Add ground nuts to mushroom mixture. Mix well. Cover and refrigerate 2 hours or overnight.