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 a packet of cooked puy lentils to the mushroom mix and stir in a capful of brandy (or cognac). Add 2 tablespoons of soy sauce, 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.

recipe to print

mushroom and lentil pate
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5 from 1 vote

Mushroom and Lentil Pate

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: first course, starter
Keyword: Plant based, Vegan
Servings: 6 people

Ingredients

  • 2 Punnets of closed cup white mushrooms
  • 1 Packet of cooked Puy lentils
  • 1 Large cup of chopped walnuts
  • 1 Clove of garlic
  • 1 Medium red onion
  • 2 tsp Rosemary
  • 2 tsp Thyme
  • 2 tsp Sage
  • 1 tbsp Soy sauce
  • 1 tbsp Beetroot juice
  • 2 tsp Olive oil

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 a packet of cooked Puy lentils to the mushroom mix and stir in a capful of brandy (or cognac).
  • 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.
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