Friends coming over for a festive meal? Challenge one - what to start the celebration meal with that suits all tastes?
Something super yummy, not too filling, non-meat, meaty in taste, plant-friendly, gluten-free and easy to make. Sound like a mission impossible request?
Enter my mushroom pate.
It fulfils the above brief and more. Topped with onion jam it makes a sophisticated but deceptively simple to make starter for either a party or celebration dinner.
Green lentils, walnuts and dry roasted mushrooms combined with fresh herbs and some store cupboard flavour friends to make this a healthy starter that is packed with umami flavour.
This has become my go-to dip for this festive season.
I also use this as the main filling in the Vegan Wellingtons that I'm making for Christmas lunch. Simple use a vegan store brought puff pastry such as Pampas and make little parcels and brush with oil and bake according to packet instruction for pastry.
Mushroom Pate
This dish is great as a starter or filling for Vegan Wellingtons.
Ingredients
80 g uncooked green lentils
100 g button mushrooms, sliced
35 g walnuts, lightly roasted in a dry fry pan
1 tbsp onion jam
3 tbsp olive oil
1 clove of garlic, peeled
1 tbsp fresh lemon juice
1 tsp tamari/soy sauce
Few sprigs fresh rosemary leaves only
Few sprigs of fresh thyme leaves only
Few sprigs of fresh sage or parsley leaves only
1 tsp brandy (optional)
Big pinch of cayenne pepper
5–6 turns of freshly ground black paper
Salt to taste
Instructions
Simmer lentils in 300 g of water for 30 minutes, drain and allow to cool.
In a hot, dry fry pan dry fry mushroom slices till they just start to catch a little colour then turn and cook the other side. I do this in several batches as I don’t want to overcrowd the pan. Remove from pan and allow to cool a little.
Place all ingredients in a food processor and blend to a coarse paste.
Check seasoning and adjust with pepper, salt tamari or lemon juice.
Serve in a dip bowl with crackers on the side or place in individual pots with onion jam on to with toast fingers.
Notes
The pate can be used to make the filling of Vegan Wellingtons.
This is a sensational recipe.
Heaps of Umami flavours and a great texture.
I’ve made it a few times and ‘messed with it’ used what is on hand.
A tin of drained lentils works well.
A dash of Pedro Xeminev vinegar lifts the flavour as a substitute for lemon juice.
★★★★★
Great change ups Sue. I’m glad you like it. Its my favourite summer entertaining option.
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