AIP Friendly Mushroom & Herb Pâté
Rich, earthy, and deeply savory, this mushroom pâté is the kind of elegant spread that feels indulgent without a single ingredient that would derail a healing protocol. Two varieties of mushrooms — cremini and shiitake — are cooked down until deeply browned and concentrated, building a complex, umami-forward base that tastes far more luxurious than the short ingredient list suggests. Full-fat coconut cream steps in to create that silky, spreadable texture you'd expect from a classic pâté, while fresh thyme, rosemary, turmeric, and ginger layer in warmth and herbaceous depth. A splash of apple cider vinegar brightens everything and lifts all those caramelized bits from the pan for maximum flavor. The whole thing gets blitzed in a food processor until smooth and then chilled until perfectly set — no dairy, no eggs, no nightshades, no grains anywhere in sight. Serve it with cassava crackers or cool cucumber slices for a crowd-pleasing appetizer that makes eight servings, so it's genuinely party-ready. It's the kind of dish that earns compliments before anyone even thinks to ask what's in it.
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Learn more →Ingredients
8 servings
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 12 oz cremini mushrooms, roughly chopped
- 4 oz shiitake mushrooms, stems removed, roughly chopped
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp apple cider vinegar
- 3 tbsp full-fat coconut cream
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
- cassava crackers or sliced cucumber, for serving (optional)
Can be omittedcassava crackers
Instructions
- 1
Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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