Mushroom Pâté

Ingredients:

• 2 tablespoons unsalted butter (or vegan butter)
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 medium shallot, finely chopped
• 1 tablespoon thyme or rosemary, coarsely chopped
• 1 pound white or brown button mushrooms, coarsely chopped
• 1/2 cup ricotta cheese

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Sauté: Melt butter and olive oil in a large sauté pan over medium-high heat. Add garlic, shallots, and thyme or rosemary. Cook until shallots are soft, about 3 minutes.
2. Add mushrooms: Add mushrooms and cook, stirring often, until the moisture released from the mushrooms has evaporated, about 7 more minutes.
3. Puree: Add cooked mushrooms and ricotta cheese to a food processor and blitz until smooth. Taste and season with salt as needed. Add optional additions like spinach, kale, feta cheese, or red pepper flakes. Finish with a few drops of truffle oil if desired.
4. Serve: Serve warm or cold with crackers or toast.

Optional additions:

• For extra flavor: Add spinach, kale, crumbled feta cheese, or red pepper flakes.
• For a richer texture: Use a combination of ricotta cheese and heavy cream.
• For a spicier kick: Add a pinch of cayenne pepper.

Enjoy your delicious Mushroom Pâté!