Low Sodium Mushroom Pâté Cups

Total time50 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the pâté

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 lb cremini mushrooms, cleaned and roughly chopped
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¼ cup fresh ricotta
1 tbsp apple cider vinegar
1 tbsp olive oil

For serving

8–10 butter lettuce leaves, separated and rinsed
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt the butter in a large skillet over medium-high heat until the foam subsides. Add the mushrooms and salt in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden brown.
2
Stir the mushrooms and continue cooking for another 5–7 minutes, stirring occasionally, until all moisture has evaporated and the mushrooms are deeply browned and fragrant.

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