Mushroom and lentil pâté
Mushroom and lentil pâté

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, mushroom and lentil pâté. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mushroom and lentil pâté is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Mushroom and lentil pâté is something that I’ve loved my whole life.

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. Add the garlic and cook a few minutes longer. Tips for Making Vegan Mushroom Lentil Pâté Heat a large nonstick skillet (I use this one) over medium high heat.

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

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

Toss in the cup of Lentils, followed by the cognac and mulled chutney. How to make smoky vegan mushroom and red lentil pâté To a pan, add the red lentils, vegan stock, bay leaves, sage, thyme, salt, and pepper. Turn on the heat, stir well, and bring to a boil. Add the cooked puy lentils to the mushroom mix and stir in a capful of brandy (or cognac).

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.

Turn on the heat, stir well, and bring to a boil. Add the cooked puy lentils to the mushroom mix and stir in a capful of brandy (or cognac). The mixture is now complete in the pan, so incase your processor is too small you can blend the mixture a bit at a time. 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.

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