Best Roasted Mushroom Lentil And Walnut Pâté Recipes

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

CLASSIC VEGAN MUSHROOM & LENTIL PâTé

Steps:

• Soak the dried porcini mushrooms in 100ml water.
• Slice the chestnut mushrooms and garlic
• Sautee the mushrooms and garlic in a pan with the olive oil until they reduce and look a little browned.
• Remove the dried porcini from their water (save the water, you might need it later) and roughly chop.
• Add the soaked, dried porcini to the pan of mushrooms, along with the herbs. Cook a little.
• Add the wine/brandy/marsala and to the mushrooms and let it cook down. Season with a pinch of salt and pepper.
• Let the mushrooms cool a little then add them all to your blender. Also add the cooked lentils here too.
• Blend the pate until smooth. If it's a little difficult to blend, add a little of the soaked mushrooms water.
• The pate should be thick and smooth.
• Spoon the pate into clean, dry jars or ramekins that would be nice to serve in.
• Melt the vegan butter and pour over the pate in the ramekin so it forms a layer.
• Pop on a sprig of rosemary and put the pate in the fridge to chill.
• Serve with plenty of crackers or fresh crusty bread.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

MUSHROOM-LENTIL PATE

Steps:

• Cover the lentils with an inch of water in a small, heavy saucepan over medium-high heat. Bring almost to a boil, then reduce the heat to low and cook until tender, about 20 minutes, adjusting the heat so the water is barely bubbling. Remove from the heat, stir in the thyme sprigs and 1/4 teaspoon salt, then cover and let sit for at least 30 minutes.
• Heat a large, heavy skillet over medium heat until warm. Add 1 1/2 tablespoons of the oil, the onion and 1/4 teaspoon of the salt, and cook until translucent, 7 or 8 minutes. Add the garlic and cook a few minutes longer. Add the mushrooms and 1/4 teaspoon of the salt, toss to coat with the onions, cover partly and cook until the mushrooms have released their liquid, about 10 minutes. Uncover and cook until most of the remaining liquid evaporates. Add the sherry and cook until it just glosses the bottom of the pan, about 1 minute. Cover the skillet and remove it from the heat.
• Pulse the pecans in the bowl of a food processor until they are finely ground. Add the onion-mushroom mixture and process until just combined. Drain the lentils, reserving the cooking liquid for another use, if desired, and add them to the food processor along with the remaining 1 1/2 tablespoons of oil, the remaining 1/4 teaspoon of the salt and the pepper. Process until smooth, 2 to 3 minutes. Add the vinegar and pulse just until combined. It should be about the consistency of peanut butter.
• The pate can be served in a bowl immediately, garnished with additional thyme, if desired. It can also be molded. Transfer the pate into a small loaf pan or bowl lined with plastic wrap and refrigerate for at least an hour. When ready to serve, unmold the pate onto a serving plate and remove the plastic wrap. Garnish with additional thyme, if desired.

ROASTED MUSHROOM, LENTIL, AND WALNUT PâTé RECIPE

Steps:

• Preheat oven to 350ºF. Combine water and lentils in a small saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until lentils are soft. Combine 2 tablespoons vinegar, mushrooms, shallots, and garlic in a bowl. Place mushroom mixture on a jelly-roll pan, and bake at 350ºF for 15 minutes. Combine lentils, mushroom mixture, 2 tablespoons vinegar, walnuts, basil, salt, and pepper in a food processor; process until smooth. Serve with baked tortilla chips or pita bread, if desired.