Anti Inflammatory Mushroom Pâté
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Learn more →Ingredients
6 servings
- 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 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, cleaned and roughly chopped
- 1 tsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- 2 oz 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 small amount of ricotta cheese used here (~1/3 oz per serving) is likely fine. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
- ½ tsp salt, plus more to taste
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- crackers or toasted bread, for serving (optional)
Can be omittedtoasted bread
Instructions
- 1
Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy and just beginning to subside.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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