Low Carb Mushroom Pate

Name: Low Carb Mushroom Pate
Prep time: 13 min
Cook time: 10 min
Total time: 23 min
Yield: 5
Cuisine: keto
Ingredients: Mushrooms Dried Porcini by Melissa's; Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D; Shallot; Butter; Garlic; Salt; Black Pepper; Herbs Marjoram by Melissa's; Ricotta Cheese; Worcestershire Sauce; Baking Aids Xanthan Gum by Bob's Red Mill

710 ratings

Prepare Time 13 minutes

Cook Time 10 minutes

How to make Low Carb Mushroom Pate

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.
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.
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.
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.
Pulse the ingredients until they are combined. Then, pulse in the ricotta cheese until you get a smooth, consistent pate.
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!
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.
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.
Spoon or pour the gelee over the top of your pate. A thickness of about ¼ to ½-inch is suggested.
Set the topped pate in your refrigerator. Let the gelee set for 3-4 hours, depending on the thickness.

Ingredients of Low Carb Mushroom Pate

Ingredient	Quantity
1. Mushrooms Dried Porcini by Melissa's	1 ounce
2. Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D	6 ounce
3. Shallot	½ ounce
4. Butter	2 tablespoon
5. Garlic	2 clove
6. Salt	0.5 teaspoon
7. Black Pepper	0.25 teaspoon
8. Herbs Marjoram by Melissa's	¼ ounce
9. Ricotta Cheese	2 tablespoon
10. Worcestershire Sauce	1 teaspoon
11. Baking Aids Xanthan Gum by Bob's Red Mill	½ teaspoon

Low Carb Mushroom Pate nutrients

caloriesKCal: 85.137 caloriesKJ: 356.211 totalCarbs: 6.499 diabetesCarbsADA: 6.499 netCarbs: 4.069 diabetesCarbs: 4.183 fiber: 2.203 starch: 0.663 sugar: 1.877 addedSugar: 0.149 sugarAlcohols: 0.228 protein: 2.56 fat: 5.448 transFat: 0.21 monousatFat: 1.418 polyunsatFat: 0.216 omega3Fat: 0.026 omega6Fat: 0.19 saturatedFat: 3.433 cholesterol: 15.338 vitaminA: 52.364 vitaminC: 0.75 vitaminD: 10.882 vitaminE: 0.146 vitaminK: 0.708 vitaminB1: 0.039 vitaminB2: 0.184 vitaminB3: 1.325 vitaminB5: 0.548 vitaminB6: 0.065 vitaminB12: 0.065 potassium: 185.252 magnesium: 5.099 calcium: 29.368 iron: 1.091 zinc: 0.48 copper: 0.181 phosphorus: 56.309 sodium: 303.989 selenium: 10.01 folate: 10.524 choline: 10.304 alcohol: 0 caffeine: 0 gluten: 0 manganese: 0.099 conjugatedLinoleicAcid: 0.02 phyticAcid: 29.582 xylitol: 0 isomalt: 0 sorbitol: 0 maltitol: 0 lactitol: 0 erythritol: 0 pinitol: 0 inositol: 0 mannitol: 0.228

Frequently Asked Questions

Author Emily Williams

Low Carb Mushroom Pate

Frequently Asked Questions

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