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prep time
28 min
cook time
11 min
ready time
39 min
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.
This makes a great meat free sandwich topper or dip for low carb crackers.
Net Carbs
3.8 g
Fiber
2.7 g
Total Carbs
6.9 g
Protein
6.1 g
Fats
34.4 g
341 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
39 min
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.
