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.
Prep Time15 minutesmins
Cook Time30 minutesmins
Chilling4 hourshrs
Total Time4 hourshrs45 minutesmins
Course: Snacks
Cuisine: French
Servings: 12serves
Calories: 124kcal
Author: Gerri
Ingredients
1/2ounceporcini mushroomsdried
3.5ouncesUnsalted Butter
1smallOniondiced
2clovesgarlicsliced
2teaspoonsfresh thyme leaves
1/2teaspoonSalt
1.2poundsmushroomssliced
3ouncesSour Cream
1tablespoonLemon Juice
2ouncesUnsalted Butterextra
1/4teaspoonWhite 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.