Anti Inflammatory Mushroom Pâté Cups
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pâté
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 lb cremini mushrooms, cleaned and roughly chopped
- ½ tsp salt
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ¼ cup fresh ricotta
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the amount of ricotta cheese used here (~1 tbsp per serving) is likely fine. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!