Lactose Free Mushroom Pâté

Total time1 hr 35 min

Prep time15 min

Cook time20 min

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Ingredients

6 servings

2 tbsp unsalted butter
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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 note
A serving of up to about 2 1/2 tablespoons of ricotta cheese is low in lactose. This recipe contains only about 2 teaspoons per serving, making it likely fine on a lactose free diet. 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)

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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