Mushroom and lentil pâté
Mushroom and lentil pâté

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mushroom and lentil pâté. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tips for Making Vegan Mushroom Lentil Pâté Heat a large nonstick skillet (I use this one) over medium high heat. When hot, add mushrooms, garlic, and dried thyme. Add the garlic and cook a few minutes longer. The next few steps are easy - In a mixing bowl add your mushrooms, garlic and onions.

Mushroom and lentil pâté is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Mushroom and lentil pâté is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook mushroom and lentil pâté using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mushroom and lentil pâté:
  1. Get 250 g mushrooms (i used chestnut) chopped
  2. Take 8-10 dried mushrooms soaked in warm water
  3. Prepare 150 g red lentils
  4. Get 2 bay leaves
  5. Get 1 celery stick
  6. Take 1 clove garlic finely chopped
  7. Prepare 1 sprig thyme leaves
  8. Get Half a packet of cooked chestnuts
  9. Make ready 1/2 lemon zested and juiced
  10. Get Seasoning
  11. Take 2 tbsp olive oil (plus extra for frying)

Turn on the heat, stir well, and bring to a boil. In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Mushroom-Lentil Paté I often make this with French green lentils, which lends a sort of peppery flavor to the end result.

Steps to make Mushroom and lentil pâté:
  1. Soak the dried mushrooms for at least 20 mins in warm water. Then drain the liquid into a jug (this is the start of your stock) squeezing the moisture out of the mushrooms. Finely chop the mushrooms set aside.
  2. Top the jug of mushroom liquid up to 375ml and add to a saucepan with the bay leaves and lentils. Bring to the boil and then simmer for 15 minutes, until the lentils are cooked. Set aside to cool.
  3. Meanwhile finely chop the onion, garlic and celery And gently fry off in a pan with the soaked mushrooms and thyme leaves. Then add the fresh mushrooms and fry until soft.
  4. Once cooked, set aside to cool, before putting in a blender with the chestnuts. Blitz until finely chopped.
  5. Then stir into the cooked lentils with the lemon zest, Lemon juice and 2 tbsp olive oil. Once mixed, put in the fridge to solidify slightly. Serve with whatever you fancy.

Scrape in the cooked mushroom mixture and process until completely smooth. Mushroom-Lentil Paté I often make this with French green lentils, which lends a sort of peppery flavor to the end result. However, feel free to use any kind of lentil. If you've got them, an ounce of dried mushrooms, rehydrated until soft in warm water, can be added to the mushrooms for an extra punch of flavor but that's strictly optional. Instructions baked mushroom and lentil paté For this recipe I used lentils from Umbria (Italy) made by Bartolini.

So that is going to wrap it up for this special food mushroom and lentil pâté recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!