Light Mushroom Pâté

Here are the ingredients you need for this recipe

• 300gr mushrooms (I used Portobello)
• 2 garlic cloves
• 1 red onion
• 30gr almond flour
• Extra virgin olive oil
• Pink Himalayan salt
• Dried parsley

Method

1. 1Wash and chop the vegetables.
2. 2Sauté the onion gently until translucent, then add the mushrooms.
3. 3Season to taste with salt.
4. 4Once nicely softened and browned, let them cool slightly.
5. 5Once warm, blend together with the almond flour, a drizzle of olive oil, and dried parsley.
6. 6And that's it! Our light mushroom pâté is ready.

Extras

1. 1Once made, store in a glass jar with a screw-top lid.
2. 2Let it chill in the fridge for at least 1 hour before serving so it firms up and the flavors develop.
3. 3It keeps for about 2 to 3 days in the fridge.
4. 4You can swap the almond flour for 30/40 g of whole almonds, walnuts, or hazelnuts, or skip it entirely. I like adding nuts because they give it great flavor and a firmer texture.