This tasty vegan mushroom lentil pâté is really delicious on bread or crackers. Serve it as an appetizer with cornichons, gherkins and/or pickled onions.
I have never been a fan of meat pâtés as I find them too greasy. This low-fat alternative is made from lentils and mushrooms. I added liquid smoke (which you can find in supermarkets) to add some extra flavour and umami depth.
This vegan pâté is a versatile recipe which you can make whether you are planning for a picnic, looking to impress your dinner party friends, or simply want to increase your repertoire of meat-free sandwich fillings. It is also ideal for buffets and entertaining.
Last but not least, it is also kid-friendly (you can skip the Marsala wine if you like, I don’t) and both my children have approved it and ask for it over and over again.
Vegan and Gluten-Free Mushroom Lentil Pâté
- 20 grams dry shiitake mushrooms [0.70 oz]
- 125 grams green lentils (such as puy lentils) [4.4 oz/US 1/2 cups]
- 1 medium onion
- 3 garlic cloves
- 150 grams chestnut mushrooms [5.3 oz]
- 125 grams pecan nuts [4.4 oz]
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 2 tablespoons chopped fresh parsley leaves
- 3 teaspoons liquid smoke
- 4 teaspoons lemon juice
- 1/2 teaspoon ground cumin
- 2 teaspoon marsala wine
- 3 tablespoons olive oil
- salt and pepper to taste
Put the shiitake mushrooms in a bowl. Cover with boiling water and set aside.
Heat some water in a saucepan. When boiling, add lentils and cook for around 10 mins until soft (they should be soft but still hold their shape). Drain and set aside.
Heat 3 tablespoons of olive oil in a pan. Add finely chopped onion and crushed garlic. Cook under medium heat until soft.
Add roughly chopped mushrooms to the onion mixture and cook for 10-15mins until soft.
While the vegetables are cooking, dry roast the pecans in a small pan for a few minutes. Watch closely so they do not burn. Set aside when done.
Drain shiitake mushrooms, reserving the liquid in a bowl. Place the shiitake mushrooms with the cooked lentils, chestnut mushrooms, onion and toasted pecans in a food processor. Add rosemary, thyme, and parsley. Add 4 tablespoons of shiitake reserved juice, liquid smoke, cumin, marsala wine and lemon juice. Pulse the mixture gently until you have the desired consistency.
Season to taste with salt and pepper.
Transfer paté to an airtight jar. It will keep in the fridge for up to a week. Serve spread on a baguette with cornichons, gherkins and/or pickled onions.
This recipe was republished with permission from The Flexitarian.