Mushroom and lentil pâté
Mushroom and lentil pâté

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mushroom and lentil pâté. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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. 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.

Mushroom and lentil pâté is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Mushroom and lentil pâté is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Take 250 g mushrooms (i used chestnut) chopped
  2. Make ready 8-10 dried mushrooms soaked in warm water
  3. Take 150 g red lentils
  4. Prepare 2 bay leaves
  5. Prepare 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. Get 1/2 lemon zested and juiced
  10. Take Seasoning
  11. Make ready 2 tbsp olive oil (plus extra for frying)

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. Add the cooked puy lentils to the mushroom mix and stir in a capful of brandy (or cognac).

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.

Add the garlic and cook a few minutes longer. 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 it up for this exceptional food mushroom and lentil pâté recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget 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!