Hey everyone, it is Louise, 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 food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fill Your Cart With Color today! Find Your Favorite Movies & Shows On Demand. Your Personal Streaming Guide 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.
Mushroom and lentil pâté is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Mushroom and lentil pâté is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have mushroom and lentil pâté using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom and lentil pâté:
- Take 250 g mushrooms (i used chestnut) chopped
- Prepare 8-10 dried mushrooms soaked in warm water
- Make ready 150 g red lentils
- Make ready 2 bay leaves
- Prepare 1 celery stick
- Get 1 clove garlic finely chopped
- Make ready 1 sprig thyme leaves
- Get Half a packet of cooked chestnuts
- Take 1/2 lemon zested and juiced
- Get Seasoning
- Make ready 2 tbsp olive oil (plus extra for frying)
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.
Instructions to make Mushroom and lentil pâté:
- 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.
- 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.
- 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.
- Once cooked, set aside to cool, before putting in a blender with the chestnuts. Blitz until finely chopped.
- 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.
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 and lentil pâté Kate Carless Bath, UK. This tasty pâté is extremely moreish. Have it as a starter, on toasts as canapés or just as a yummy snack.
So that is going to wrap this up for this special food mushroom and lentil pâté recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at 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!
