MAKES 2 CUPS
Liezel Matthews’ Mushroom Pâté
• • • • • • • • • • • 2 tbsp coconut oil or ghee 2 garlic cloves, finely chopped ½ red onion, chopped 600g portabellini mushrooms, sliced 1 tbsp dry white wine Himalayan salt and black pepper ½ cup cream 5g fresh thyme 30g pistachio nuts, roughly chopped gherkins, to serve Banting crackers, to serve
1. Gently heat the coconut oil in a pan, add the garlic and onion, and sauté slowly until the onion is golden brown. Increase the temperature and add the mushrooms. Cook until all the liquid has evaporated, then add the wine and cook for another minute. Season to taste. Remove the pan from the heat and let the mixture cool. 2. Place the mixture in a food processor, blitz until it is fairly smooth then add the cream and blitz until smooth. Stir through the thyme and nuts and season to taste. Place the pâté in the fridge to chill. 3. To serve: Serve the pâté with gherkins and Banting crackers.