About
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.
This makes a great meat free sandwich topper or dip for low carb crackers.
Ingredients
- 2 teaspoon, chopped thyme, fresh
- 1 cup mushrooms
- 1 tablespoon red onion
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon creme fraiche
- 1 teaspoon mustard
- ½ cup walnuts
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat a dry pan over a low heat and add the walnuts. Toast for 2-3 minutes until lightly golden and fragrant. Set aside.
- 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.
- Add the mushrooms and cook through until softened and golden brown all over. Set aside to cool.
- 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.
- Spoon the mixture into a small serving dish or ramekin and refrigerate for 20 minutes to firm up before serving.
Nutrition Facts
- Servings: 2
- Calories: 341.4kcal/1428.2kJ (per serving)
- Fat: 34.4g (per serving)
- Carbs: 6.9g (per serving)
- Protein: 6.1g (per serving)
