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Makes about 3 cups

Ingredients:
5 tablespoons butter
1/2 cup chopped shallots or green onions (white parts only)
11/4 pounds thickly sliced fresh, wild or exotic cultivated mushrooms (see note)
2 teaspoons finely chopped garlic
2 teaspoons curry powder, or to taste
1/2 teaspoon ground cumin
1 cup toasted, preferably unsalted, cashews
2 tablespoons toasted nut oil, such as walnut or olive oil
2 tablespoons finely chopped, mixed herbs, such as parsley, chives or basil
2 teaspoons finely grated lemon zest
Kosher or sea salt and freshly ground pepper, to taste

Directions:
Heat the butter in a large sauté pan over moderately high heat. Add the shallots, mushrooms, garlic, curry powder and cumin and sauté, stirring, until mixture is just beginning to brown and all liquid has evaporated.

While mushrooms are cooking, add the cashews to a food processor and process until finely chopped. Add the oil and continue to process to make a paste or butter. Add mushroom mixture and process until smooth.

Stir in the herbs and zest and season to taste with the salt and pepper. Transfer mixture to a 3-cup pate mold or other ceramic dish. May be stored, covered and refrigerated, for up to 3 days. Allow to come to room temperature before serving. Serve with crisp little toasts or crackers of your choice and, as the French do, with some little cornichons and grainy mustard on the side.

NOTE: Use only wild mushrooms that you are certain are edible. If you are not an experienced forager, you can substitute wild or cultivated mushrooms found in markets, such as chanterelle, shiitake, cremini, portabella, oyster, etc.

— Recipe courtesy of chef, author and cooking instructor John Ash

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