(Vegan friendly)
1 tablespoon coconut ghee
¼ yellow onion, chopped
1 cup shiitake mushrooms
2 cloves garlic, minced
¼ cup walnuts
¼ cup macadamia nuts
1 tablespoon nutritional yeast
¼ cup chopped parsley
1 teaspoon dried rosemary or thyme
Juice of ¼ lemon
Sea salt
Freshly ground black pepper
1 medium head Belgian endive
Extra-virgin olive oil
Warm the ghee over medium heat in a skillet. Sauté the onion for about 3 minutes or until softened. Add the mushrooms and cook for another 3 minutes. If the mixture seems dry, add a little water, about 1 tablespoon at a time. Stir in the garlic and cook until aromatic, about 1 to 2 minutes. Remove from heat.
Place the walnuts, macadamia nuts, nutritional yeast, parsley, rosemary, and lemon juice in a food processor and pulse until chunky. Season with salt and pepper.
Add the mushroom mixture to the blender and blend until smooth. If the mixture seems dry, add a little water or broth, about 1 tablespoon at a time. Adjust seasoning.
Slice root end off endive, then separate into leaves to make “boats.”
Spoon 2 tablespoons pâté onto the white end of each endive leaf. Drizzle with olive oil.
The pâté can be prepared in advance and stored in a glass container in the refrigerator for up to 3 days.