Low Carb Meat-Free Mushroom Pate Recipe

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Keto Mushroom Pate on a wooden board with crispy low carb bread
Low Carb Mushroom Pate Recipe

This easy Low Carb Meat-Free Mushroom Pate is a tasty vegetarian version of the French classic. It’s a great game-day snack or addition to a cheese or charcuterie platter.

We’ve served ours with our Foccacia Bread (topped with parmesan and thyme) and our Marinated Bocconcini.

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I have not included the jellied top in the recipe, but it is very easy to make! Reserve 100ml/3.5 ounces of the liquid used to soak the mushrooms, sprinkle in 1 teaspoon of gelatin and pour over the chilled pate. Leave to set for 1 hour.

This Keto Pate recipe makes 12 serves of approximately ¼ cup.

Low Carb Meat-Free Mushroom Pate

Low Carb Meat-Free Mushroom Pate Ingredients

  • ½ ounce of Dried Porcini Mushrooms
  • 3.5 ounces of Unsalted Butter
  • 1 small Onion, diced
  • 2 cloves of Garlic, sliced
  • 2 teaspoons of Fresh Thyme Leaves
  • ½ teaspoon of Salt
  • 1.2 pounds of Mushrooms, sliced
  • 3 ounces (⅓ cup) of Sour Cream
  • 1 tablespoon of Lemon Juice
  • 2 ounces of Unsalted Butter, extra
  • ¼ teaspoons of Pepper

How to make Low Carb Meat-Free Mushroom Pate

Keto Mushroom Pate on a crispy slice of low carb foccacia bread
How to make Low Carb Mushroom Pate
  1. Place the dried mushrooms in a heatproof bowl and pour over enough boiling water to cover them. Set aside for 10 minutes.
  2. Place the butter, onion, garlic, thyme, and salt in a large frying pan over medium heat.
  3. Slowly saute the onions until they are translucent but not browned.
  4. Add the mushrooms and stir to coat in the butter. Cook the mushrooms for 15 minutes until they have softened.
  5. Remove 2 tablespoons of the water from the dried mushrooms and add to the frying pan.
  6. Drain the rest of the water and add the mushrooms to the frying pan, stir well and drop the heat to low.
  7. Continue to cook the mushrooms for another 10 minutes before turning off the heat and leaving them aside to cool for 20 minutes.
  8. Add the mixture from your frying pan into your food processor, along with the sour cream, lemon juice, extra butter, and pepper.
  9. Blend into a smooth paste and add extra seasoning as desired.
  10. Spoon the pate into small jars or ramekins, cover and set in the fridge for at least 4 hours.
  11. Serve with Sesame Keto Crackers or toasted slices of Olive Focaccia.

 

Keto Mushroom Pate on a wooden board with crispy low carb bread

Low Carb Meat-Free Mushroom Pate

This easy Low Carb Meat-Free Mushroom Pate is a tasty vegetarian version of the French classic. It’s a great game day snack or addition to a cheese platter.
5 from 6 votes
Print Pin Rate
Course: Snacks
Cuisine: French
Prep Time: 15 minutes
Cook Time: 30 minutes
Chilling: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12 serves
Calories: 124kcal
Author: Gerri

Ingredients

  • 1/2 ounce porcini mushrooms dried
  • 3.5 ounces Unsalted Butter
  • 1 small Onion diced
  • 2 cloves garlic sliced
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon Salt
  • 1.2 pounds mushrooms sliced
  • 3 ounces Sour Cream
  • 1 tablespoon Lemon Juice
  • 2 ounces Unsalted Butter extra
  • 1/4 teaspoon White Pepper

Instructions

  • Place the dried mushrooms in a heatproof bowl and pour over enough boiling water to cover them. Set aside for 10 minutes.
  • Place the butter, onion, garlic, thyme and salt in a large frying pan over medium heat.
  • Slowly saute the onions until they are translucent but not browned.
  • Add the mushrooms and stir to coat in the butter. Cook the mushrooms for 15 minutes until they have softened.
  • Remove 2 tablespoons of the water from the dried mushrooms and add the the frying pan.
  • Drain the rest of the water out and add the mushrooms to the frying pan, stir well and drop the heat to low.
  • Continue to cook the mushrooms for another 10 minutes before turning off the heat and leaving them aside to cool for 20 minutes.
  • Add the mixture from your frying pan into your food processor, along with the sour cream, lemon juice, extra butter and pepper.
  • Blend into a smooth paste and add extra seasoning as desired.
  • Spoon the pate into small jars or ramekins, cover and set in the fridge for at least 4 hours.
  • Serve with Sesame Keto Crackers, or toasted slices of Olive Focaccia.

Notes

Nutrition

Serving: 0.25cup | Calories: 124kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.001g | Cholesterol: 33mg | Sodium: 86mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.4mg
Keto Mushroom Pate on a wooden board with crispy low carb bread
Keto Mushroom Pate

Looking for more tasty Keto vegetarian appetizers; try our;

To make a larger batch of this Low Carb Meat-Free Mushroom Pate recipe simply adjust the serving amounts above.

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