Mushroom Pâté

Clean and finely chop mushrooms.

Slice the shallot into thin half-rings.

Heat oil in a large pan over medium heat. Add shallot and leek; cook until lightly golden. Transfer to a plate.

Add mushrooms to the same pan. Cook 15 minutes. Season with salt and pepper. Add 50 g ghee and sautéed onions. Cook 10 more minutes over high heat.

Add thyme.

Remove from heat and add lemon juice. Stir and let cool slightly.

Transfer to a food processor and pulse into a NOT too fine purée.

Melt remaining ghee, stir into the pâté, transfer to molds, and chill 4 hours.

Serve with vegetables, gluten-free bread, or crispbreads.