Seriously Delicious Mushroom Pâté
In just 20 minutes, you can make mushroom pâté, or as I like to call it, the most easy, impressive, and delicious dip and spread. Mushrooms are blended with herbs, shallots, and ricotta to pack in layers upon layers of flavors. And to really elevate it, you can add a drizzle of truffle oil.
Servings: 4 servings
Ingredients
- 2 Tbsp unsalted butter can sub dairy-free, 28 g
- 2 Tbsp extra virgin olive oil 30 mL
- 3 cloves garlic minced
- 1 medium shallot finely chopped
- 1 Tbsp thyme and/or herbs coarsely chopped
- 1 lb white or brown button mushrooms coarsely chopped, 450 g
- ½ cup ricotta 100 g
- Optional: truffle oil
Instructions
- Saute: Melt butter and oil in a large saute pan over medium/high heat. Add garlic, shallots, and thyme/rosemary and cook until shallots are soft, about 3 minutes. Add mushrooms and cook, stirring often, until the moisture released from the mushrooms has evaporated, about 7 more minutes.
- Puree: Add cooked mushrooms and ricotta to a food processor and blitz until smooth. Taste and season with salt as needed, finishing with a few drops of truffle oil if desired.
- Serve: Serve warm or cold with crackers or toast.
Notes
Storage: Store leftover mushroom pâté in a sealed container and keep it in either the refrigerator or freezer. Enjoy within 1 week from the fridge, and 3 months from the freezer.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 6.9g | Protein: 7.4g | Fat: 15.6g | Saturated Fat: 6.2g | Cholesterol: 25mg | Sodium: 87mg | Potassium: 427mg | Fiber: 1.2g | Sugar: 2.1g | Calcium: 92mg | Iron: 3mg
