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
Ingredients
- 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
Instructions
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Put the shiitake mushrooms in a bowl. Cover with boiling water and set aside.
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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.
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Heat 3 tablespoons of olive oil in a pan. Add finely chopped onion and crushed garlic. Cook under medium heat until soft.
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Add roughly chopped mushrooms to the onion mixture and cook for 10-15mins until soft.
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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.
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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.
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Season to taste with salt and pepper.
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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.
