Eosinophilic Esophagitis Friendly Mushroom & Herb Pâté
Total time1 hr 40 min
Prep time15 min
Cook time25 min
4.7(23)
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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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