John Ash is an internationally recognized culinary figure. He first came to prominence in 1985 when he was selected by Food & Wine magazine as one of America's "Hot New Chefs." He established his restaurant, John Ash & Company, in Northern California's Wine Country in 1980. Leading critics and publications have regularly recognized the restaurant as one of America's best.

John Ash serves this simple yet delicious appetizer with Merry Edwards Pinot Noir. John's newest book, Cooking with John Ash One-on-One is scheduled to be published by Clarkson Potter in March 2004. Visit John Ash's website at www.chefjohnash.com.

Makes enough to fill a 3-cup mold or dish. The simplicity of this recipe belies its great taste. Serve with crisp little croutes, toasts or crackers of your choice

Heat the butter in a large sauté pan over moderately high heat. Add the shallots, mushrooms, garlic, curry and cumin and sauté and stir 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 oil and continue to process to make a paste. Add the mushroom mixture and process till smooth. Season with salt and pepper to taste, then place in a 3-cup pate mold or other ceramic dish. Can be stored covered and refrigerated for up to 3 days. Allow to return to room temperature and sprinkle with chopped herbs and zest at serving time.

John Ash © 2001