Simple Way to Make Perfect Mushroom and lentil pâté

Hello everybody, it is me again, Dan, welcome to my recipe site. 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 will be really delicious.

Mushroom and lentil pâté is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Mushroom and lentil pâté is something that I have loved my whole life. They are fine and they look fantastic.

The herb-infused lentils are such a nice element of this pâté that you might consider making extra and using the leftovers, including their liquid, to sauce pasta or rice. This MUSHROOM WALNUT LENTIL PATÉ is the perfect idea to use leftovers lentils from the Christmas holidays, but it is ideal for any season. For a creamy and hummus-like lentil pâté, you can add olive oil and filtered water to obtain the desired consistency. If you use unpasteurized miso as.

To get started with this recipe, we have to prepare a few ingredients. You can cook mushroom and lentil pâté using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom and lentil pâté:

1. Take 250 g mushrooms (i used chestnut) chopped
2. Prepare 8-10 dried mushrooms soaked in warm water
3. Get 150 g red lentils
4. Prepare 2 bay leaves
5. Get 1 celery stick
6. Prepare 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. Take Seasoning
11. Get 2 tbsp olive oil (plus extra for frying)

They can be found in the bulk section of many grocery stores or at Middle Eastern markets. This vegan Hearty Mushroom + Lentil Ragu with pasta recipe is comforting and warm while filling all your senses. The aroma alone smells delicious and once you take your first bite, you'll be hooked. Serve lentil pâté at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all.

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.

The aroma alone smells delicious and once you take your first bite, you'll be hooked. Serve lentil pâté at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all. When spelled with the accent, pâté refers to well-seasoned ground meats that can be satiny smooth and spreadable or formed into a loaf. Mushroom Lentil Loaf- a savory meatless loaf made from a healthy combo of mushrooms, lentils, walnuts, sunflower seeds and fresh herbs. Perfect for entertaining over the holidays or to prep and freeze for healthy dinners! (vegan + gluten-free).

So that’s going to wrap this up for this exceptional food mushroom and lentil pâté recipe. Thank you very much for your time. I am confident that you will make this at home. There’s 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. Thanks again for reading. Go on get cooking!