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Keto Mushroom Pate
This simple yet flavorful mushroom pate is blended with thyme, walnuts and creme fraiche to create a course paste, perfect for dipping or spreading on keto toast.
How to Make It
Step 1
Heat a dry pan over a low heat and add the walnuts. Toast for 2-3 minutes until lightly golden and fragrant. Set aside.
Step 2
Heat the olive oil in the skillet over a low/medium heat. Slice the garlic and add to the pan along with the onion and the thyme. Sweat gently until tender.
Step 3
Add the mushrooms and cook through until softened and golden brown all over. Set aside to cool.
Step 4
Transfer the mushrooms, walnuts, butter, creme fraiche, mustard, salt and pepper to a food processor. Blend to form a course paste or a smoother pate if you prefer.
Step 5
Spoon the mixture into a small serving dish or ramekin and refrigerate for 20 minutes to firm up before serving.
Ingredients
- Thyme, Fresh
2 teaspoon, chopped
- Mushrooms
1 cup
- Red Onion
1 tablespoon
- Garlic
1 clove
- Olive Oil
1 tablespoon
- Unsalted Butter
1 tablespoon
- Creme Fraiche
1 tablespoon
- Mustard
1 teaspoon
- Walnuts
½ cup
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon
