Here, we have another classic dish turned AIP. The cool thing about this AIP Mushroom is versatile and can be used as an ingredient in other dishes. Chicken Florentine or Beef Wellington come to mind, but it makes an excellent dip to use for parties!

AIP Mushroom Pate

AIP Mushroom Pate
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  1. 4 tablespoons of olive oil
  2. 1 medium onion, chopped finely
  3. 1 large clove of garlic, chopped finely
  4. 1 lb wild mushrooms, sliced thinly
  5. 1 T orange zest finely grated plus 3 T. of orange juice
  6. 2 sprigs of fresh thyme, leaves picked
  7. 1/4 tsp. mace
  8. 3 tablespoons coconut cream
  9. sea salt
  1. Heat the oil in a large flat pan and lightly saute the onion until soft.
  2. Add the garlic and stir through, then add the mushrooms to the pan and fry until they begin to brown, soften and shrink.
  3. Cook until any mushroom juices have evaporated.
  4. Pour in the orange juice and zest, cook for a couple of minutes, stirring until the liquids reduce. Add the thyme and stir for a further minute, then add the mace.
  5. Remove from the heat and spoon the contents of the pan into a food processor.
  6. Add the coconut cream along with sea salt (approx. 1 teaspoon).
  7. Blend until smooth.
  8. Spoon the mixture into small ramekin dishes or a jar.
  9. Cool and leave in the fridge for at least an hour before serving.
  10. Serve with gherkins on paleo chips, crackers or crudité.
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