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.
Find it online: https://carolinerowe.com/mushroom-pate/