Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, mushroom and lentil pâté. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, if it needs balancing. Toss in the cup of Lentils, followed by the cognac and mulled chutney.

Mushroom and lentil pâté is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Mushroom and lentil pâté is something that I have loved my whole life.

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

The ingredients needed to make Mushroom and lentil pâté:

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

When hot, add mushrooms, garlic, and dried thyme. 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.

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.

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. Cover the lentils with an inch of water in a small, heavy saucepan over medium-high heat. This oven-baked mushroom and lentil paté is 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.

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