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prep time
13 min
cook time
10 min
ready time
23 min
Keto Mushroom Pate
This mushroom pate is made of a mix of cremini and heavenly porcini mushrooms. A fragrant flavoring of garlic and marjoram really brings all the flavors together! Impress your friends or enjoy this tasty snack all to yourself. Included in this recipe is an optional no-carb Porcini Gelee to set over the pate for a special touch!
*Please note that the prep/cook times and serving weight do NOT include the gelee.
Jessica L.
Net Carbs
4.6 g
Fiber
2.2 g
Total Carbs
6.8 g
Protein
2.4 g
Fats
5.3 g
84 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Mushrooms Dried Porcini by Melissa's
1 ounce
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
6 ounce
Shallot
½ ounce
Butter
2 tablespoon
Garlic
2 clove
Salt
0.5 teaspoon
Black Pepper
0.25 teaspoon
Herbs Marjoram by Melissa's
¼ ounce
Ricotta Cheese
2 tablespoon
Worcestershire Sauce
1 teaspoon
Baking Aids Xanthan Gum by Bob's Red Mill
½ teaspoon
Recipe Steps
steps 10
23 min
Step 1
Prepare the mushrooms and shallot. The dried porcini should be set aside. Chop or slice the cremini mushrooms, removing the stems as well. Peel and chop the shallot.Step 2
In a small pot, bring water to a strong simmer. Rehydrate the porcini mushrooms by cooking them in the hot water for 5-10 minutes - as long as it takes for them to become soft and full.Step 3
Melt the butter in a wide skillet. Cook the cremini and shallots in the butter on medium heat until the ingredients are tender and cooked through - about 5 minutes.Step 4
Pour all the skillet’s contents into a food processor. Transfer the porcini mushrooms to the processor as well, but reserve the hot water for another step in this recipe. Add in the garlic cloves, salt, pepper, and marjoram.Step 5
Pulse the ingredients until they are combined. Then, pulse in the ricotta cheese until you get a smooth, consistent pate.Step 6
Arrange the mushroom pate in a dish or dishes of your choosing. You may enjoy your pate as is, or you can continue on for an optional gelee topping!Step 7
Place the set mushroom pate in the refrigerator for the time being. Meanwhile, pour about 1 cup of the reserved porcini water into a wide skillet. Stir in the remaining ingredients.Step 8
On a VERY low heat, let the gelee thicken from the xanthan gum until it has the consistency of a loose applesauce. It will reduce slightly as well.Step 9
Spoon or pour the gelee over the top of your pate. A thickness of about ¼ to ½-inch is suggested.Step 10
Set the topped pate in your refrigerator. Let the gelee set for 3-4 hours, depending on the thickness.
