Directions

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