Mushroom and lentil pâté
Mushroom and lentil pâté

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mushroom and lentil pâté. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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’s appreciated by millions every day. They’re nice 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. 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.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Prepare 8-10 dried mushrooms soaked in warm water
  3. Get 150 g red lentils
  4. Make ready 2 bay leaves
  5. Prepare 1 celery stick
  6. Make ready 1 clove garlic finely chopped
  7. Prepare 1 sprig thyme leaves
  8. Prepare Half a packet of cooked chestnuts
  9. Get 1/2 lemon zested and juiced
  10. Get 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 this up for this exceptional food mushroom and lentil pâté recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!