Mushroom and lentil pâté
Mushroom and lentil pâté

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mushroom and lentil pâté. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mushroom and lentil pâté is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Mushroom and lentil pâté is something that I have loved my entire 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. 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.

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

Also pop in the toasted almonds. Next add in your rosemary and thyme, a pinch of salt and black pepper. Toss in the cup of Lentils, followed by the cognac and mulled chutney. 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.

Toss in the cup of Lentils, followed by the cognac and mulled chutney. 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. This paté is dense, soft and rich in bold flavorssuch as champignon mushrooms, lentils and various spices such as paprika, oregano and sage.

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