skinnymixer's Mushroom Pâté
Servings: 15
Calories: 63kcal
Ingredients
- 60 g shallots small brown/red ones, peeled, halved
- 1 small garlic clove peeled
- 30 g ghee or butter or olive oil
- 200 g swiss brown mushrooms halved
- 100 g portobello mushrooms cut into small chunks
- 20 g dried porcini mushrooms
- 4 sprigs of fresh thyme
- 50 g water
- 1 tsp salt
- 1 tsp balsamic glaze click here for a recipe
- 50 g walnuts you can omit for nut allergies
To Serve
- melted ghee or butter for setting (optional, omit for dairy free)
Instructions
- Add shallots and garlic to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape bowl down.
- Add ghee and cook for 5 min/100°C or 212°F/speed 1/MC off.
- Add mushrooms and thyme and chop for 5 sec/speed 5/MC on. Scrape bowl down.
- Add water to mixer bowl and cook for 10 min/100°C or 212°F/speed 1/MC off.
- Add salt, balsamic glaze and walnuts to mixer bowl, blend for 20 sec/speed 6/MC on.
- Remove mixture to a serving bowl, you can use two small ramekins or one large one. Top with melted ghee or butter if using and cool in the fridge until set hard.
Notes
You can substitute the mushrooms with what you can source, just keep in mind that button mushrooms dont have a lot of flavour.
You can source dried porcini mushrooms from most supermarkets in the fruit and vegetable section, gourmet delis and quality fresh grocers.
You can omit the balsamic glaze for a low carb variation.
Bellini Users
Use your sharp blade for this recipe.
At step 3 scrape down bowl and chop for longer if necessary.
At step 4 you may need to add a little time if using an Intelli.
At step 5 extend processing time if required. until you reach the correct consistency.
Nutrition
Serving: 25g | Calories: 63kcal | Carbohydrates: 0.4g | Protein: 1.8g | Fat: 5.8g | Saturated Fat: 2.4g | Sodium: 386mg | Sugar: 0.4g