Mushroom Pâté

Mushroom Pâté | Gestational Diabetes UK
Mushroom Pâté

This Mushroom Pâté lends itself so well to the GD Diet. A mixture of different mushrooms, cooked in butter, onion, garlic and herbs and then brought together with a touch of mascarpone cheese. If you love mushrooms then this is a must-try!

Make this recipe vegan by swapping the butter for olive oil when cooking and the mascarpone cheese for vegan cream cheese.

Mushroom Pâté

Mushroom Pâté

Mushroom Pâté | Gestational Diabetes UK
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Course: Condiments, Dips, Snacks
Cuisine: French
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: mushroom, pâté
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 12 servings
Calories: 70kcal
Author: Jo Paterson

Equipment

  • Food processor or hand blender

Ingredients

  • 250 grams chestnut mushrooms sliced
  • 250 grams button mushrooms quartered
  • 100 grams shiitake mushrooms sliced
  • 1 medium onion finely chopped
  • 3 large cloves of garlic finely chopped
  • 2 teaspoons butter for cooking, or olive oil
  • teaspoons thyme finely chopped
  • 1 teaspoon rosemary finely chopped
  • ½ medium lemon, juice only
  • a good pinch salt and ground black pepper
  • 3 tablespoons mascarpone or vegan cream cheese
  • 50 grams butter melted (optional, for potting)

Instructions

  • Wash and dry the mushrooms, then chop
  • Add a teaspoon of butter (or olive oil) to a pan on medium heat to melt, add the finely chopped onion and cook until softened
  • Add the garlic and cook for one minute, then place the onion and garlic in a bowl and set aside
  • Add another teaspoon of butter or olive oil into the pan and cook the mushrooms. This can be done in batches if there isn't enough room in the pan. Cook until the mushrooms release their water and the water reduces
  • Add the onion and garlic back into the pan with the mushrooms, add the finely chopped herbs and season with salt and black pepper and stir
  • Remove the pan from the heat and allow to cool
  • Once cooled, add the cooked mushroom mixture to a food processor with the juice from half a lemon and three tablespoons of mascarpone or vegan cream cheese. Blitz until the pâté to your desired consistency
  • Add the pâté into ramekins or a 500ml jar and top with melted butter and sprigs of herns for decoration if you wish and refrigerate

Notes

This recipe makes enough pâté to fill a 500ml jar. Nutritional value is based on 12 servings from 500 grams of pâté.
This pâté will last one week when refrigerated. This recipe is not suitable for freezing.

Nutrition

Calories: 70kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | of which saturates: 4g | Fibre: 1g | of which sugars: 1g