Wild Mushroom Pâté

This Wild Mushroom Pâté is a rich and earthy spread that highlights the natural flavors of mushrooms and herbs, perfect for a Paleo-friendly snack. Creamy and satisfying, it pairs beautifully with fresh vegetable sticks or almond crackers.

Ingredients

• Wild mushrooms (e.g., shiitake, oyster, chanterelle) - 200 grams, chopped
• Garlic - 2 cloves, minced
• Shallot - 1 small, finely chopped
• Fresh thyme - 1 teaspoon, chopped
• Olive oil - 2 tablespoons
• Coconut cream - 3 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Heat the olive oil in a skillet over medium heat.
2. Add the minced garlic and chopped shallot, sautéing until translucent (about 3-4 minutes).
3. Stir in the chopped wild mushrooms and fresh thyme, cooking until the mushrooms are tender and have released their moisture (approximately 8-10 minutes).
4. Remove the skillet from heat and let it cool slightly.
5. Transfer the mushroom mixture to a food processor, add the coconut cream, lemon juice, salt, and black pepper.
6. Blend until smooth and creamy, adjusting seasoning as needed.
7. Transfer the pâté to a serving dish and refrigerate for at least 15 minutes to allow flavors to meld.
8. Serve chilled with fresh vegetable sticks or almond crackers.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from mushrooms, supporting immune function.
• Provides healthy fats from olive oil and coconut cream for improved heart health.

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