Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mushroom and lentil pâté. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Mushroom and lentil pâté is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Mushroom and lentil pâté is something which I’ve loved my whole 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. Put the oil into a large frying pan, add the mushrooms, onion and garlic and cook until golden and soft. When cooked, allow to cool and blend to a puree with the rest of the ingredients.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:

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. Get 2 bay leaves
5. Prepare 1 celery stick
6. Get 1 clove garlic finely chopped
7. Take 1 sprig thyme leaves
8. Get Half a packet of cooked chestnuts
9. Take 1/2 lemon zested and juiced
10. Prepare Seasoning
11. Get 2 tbsp olive oil (plus extra for frying)

Have it as a starter, on toasts as canapés or just as a yummy snack. The next few steps are easy - In a mixing bowl add your mushrooms, garlic and onions. Also pop in the toasted almonds. Next add in your rosemary and thyme, a pinch of salt and black pepper.

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.

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. 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.

So that’s going to wrap it up with this exceptional 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 on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!