Whole 30 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
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Monty's Dairy Free Plant-Based Butter Original Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
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Chef's tip
Use 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
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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