Mushroom, Walnut and Lentil Pâté

mushroom pate

This recipe is using Alexis Gauthier’s brilliant Faux Gras recipe found here with the quantities adjusted for ease of use. i.e. whole packet of lentils and whole punnets of mushrooms ?.

Begin with chopping the mushrooms and red onion and slowly sauté to reduce and get some colour into the mushrooms.

Add a clove of crushed garlic, 2 teaspoons of rosemary, 2 teaspoons of sage and 2 teaspoons of thyme . Stir and continue to reduce.

Before they dry out toast chopped walnuts and add to the frying pan and mix. Turn off the heat.

Add the cooked puy lentils to the mushroom mix and stir in a capful of brandy (or cognac). Add 2 tablespoons of soy sauce, sea salt, ground pepper, 2 tablespoons of beetroot juice and stir.

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.

Place the mixture into a food processor with and keep processing until all smooth. taste and add a bit more brandy and adjust the seasoning.

Put the pate into individual ramekins and chill in the fridge for at least an hour.

Serve with a salad Garnish and toasted sourdough bread.

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mushroom and lentil pate
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4.50 from 4 votes

Mushroom and Lentil Pate

the best vegan paté
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: first course, starter
Servings: 6 people
Calories: 244kcal

Ingredients

  • 500 gm brown mushrooms
  • 180 gm cooked Puy lentils
  • 80 gm walnuts
  • 1 Clove of garlic
  • 1 red onion
  • 2 tsp Rosemary
  • 2 tsp Thyme
  • 2 tsp Sage
  • 1 tbsp Soy sauce
  • 1 tbsp Beetroot juice
  • 2 tsp Olive oil
  • 1 tsp sea salt
  • 1 tsp ground black pepper

Method

  • Begin with chopping the mushrooms and red onion and slowly and gently sauté to reduce and get some colour into the mushrooms. not to dry out though.
  • Add a clove of crushed garlic, 2 teaspoons of rosemary, 2 teaspoons of sage and 2 teaspoons of thyme . Stir and continue to reduce.
  • Before they dry out toast chopped walnuts and add to the frying and and mix.
  • add the cooked Puy lentils to the mushroom mix and stir in a capful of brandy (or cognac).
  • add the salt and pepper
  • Place the mixture into a food processor with 1 tablespoon of soy sauce, large grind of black pepper, 2 tablespoons of beetroot juice and keep processing until all smooth. taste and add a bit more brandy and adjust the seasoning
  • Put the pate into individual ramekins and chill in the fridge for at least an hour.
    Serve with a side side salad and toasted sourdough bread.

Nutrition

Calories: 244kcal | Carbohydrates: 26g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Sodium: 565mg | Potassium: 473mg | Fiber: 11g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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4.50 from 4 votes (4 ratings without comment)
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