Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, mushroom and lentil pâté. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mushroom and lentil pâté is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Mushroom and lentil pâté is something that I have loved my whole life. They’re nice and they look fantastic.

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. The next few steps are easy - In a mixing bowl add your mushrooms, garlic and onions. Also pop in the toasted almonds.

To begin with this recipe, we have to prepare a few components. You can have 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. Take 250 g mushrooms (i used chestnut) chopped
2. Prepare 8-10 dried mushrooms soaked in warm water
3. Prepare 150 g red lentils
4. Get 2 bay leaves
5. Take 1 celery stick
6. Prepare 1 clove garlic finely chopped
7. Take 1 sprig thyme leaves
8. Take Half a packet of cooked chestnuts
9. Get 1/2 lemon zested and juiced
10. Prepare Seasoning
11. Make ready 2 tbsp olive oil (plus extra for frying)

When hot, add mushrooms, garlic, and dried thyme. 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. This oven-baked mushroom and lentil patéis easy, fast, healthy and soooo good.

Instructions 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.

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. This oven-baked mushroom and lentil patéis easy, fast, healthy and soooo good. It is a valid alternative for a classic baked paté for those who do not eat meat for health reasons or for personal food choices. 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.

So that’s going to wrap it up for this special food mushroom and lentil pâté recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!