Spray four 3-inch diameter oven-proof ramekins with olive oil.
Preheat oven to 350F degrees.
Heat the peanut oil in a medium skillet over medium heat and sauté the mushrooms for 5 minutes.
Drain mushrooms.
Heat the coconut oil in the same skillet and when melted, return the mushrooms to the pan, cooking until they are lightly browned and all the moisture has evaporated.
Add the garlic and chives and sauté for 2 minutes.
Remove from heat and set aside to cool.
Whisk the coconut milk and oil, egg and egg yolks together until well blended.
Add the mushrooms and stir.
Pour into prepared ramekins and bake for 40-45 minutes, until tops are crusty and a knife inserted in the center comes out clean.
Remove the ramekins from the oven and let the pâtés cool to room temperature.