Snack

Tempeh and mushroom pâté

Name: Tempeh and mushroom pâté
Total time: 35 min
Yield: 8 servings
Cuisine: French
Ingredients: 14 oz Tempeh; 1 lb Cremini mushrooms; 5½ oz Butter; 3 oz Walnuts; Dried porcini, a small handful, soaked; Brandy or dry sherry, two tablespoons; Fresh thyme, several sprigs; Garlic cloves, two; Sea salt, to taste; Black pepper, to taste

The meat-free answer to the chicken liver parfait a few rows above, and the butter seal is the same idea — under fat, in the fridge, it keeps two weeks.

4gnet carbs

29gfat

12gprotein

325kcal

Per serving35 minServes 8

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Ingredients

For the whole dish · serves 8

Tempeh14 oz
Cremini mushrooms1 lb
Butter5½ oz
Walnuts3 oz
Dried porcinia small handful, soaked
Brandy or dry sherrytwo tablespoons
Fresh thymeseveral sprigs
Garlic clovestwo
Sea saltto taste
Black pepperto taste

Method

6 steps · 35 minutes

Steam the tempeh 10 minutes before anything else. Unsteamed it carries a bitterness that butter cannot cover.
Toast the walnuts and set them aside, then brown the fresh mushrooms hard and dry until they squeak.
Crumble the tempeh in with the garlic, thyme and the soaked porcini, and fry until the edges catch.
Brandy in, boiled off completely, then blend the lot with two thirds of the butter and the walnuts.
Blend it longer than feels necessary. The texture is the whole difference between a pâté and a mushroom mash.
Press into small pots, melt the rest of the butter over the top to seal, and chill overnight before eating.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.