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Mushroom and lentil pâté

Green lentils are key here: once cooked, they lend a heartier texture to the pâté than brown lentils would. Flavoured with fresh herbs, lemon juice, and a splash of brandy, it is delicious spread on toast or crackers.

Ingredients

  • 2 tablespoons olive oil
  • 100g thinly sliced shallots
  • 3 large cloves garlic, grated
  • 200g white or baby bella mushrooms, roughly chopped
  • 125g raw pecans
  • 1 tin green lentils, drained and rinsed
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon brandy or Marsala wine (optional)
  • 1 to 2 tablespoons tamari
  • Salt and pepper
  • 2 tablespoons unsalted butter or plant-based butter, for topping (optional)

For serving:

  • Crackers, toasts, or bread
  • Cornichons or small gherkins

Method

  • In a large nonstick frying pan, heat the oil over medium heat. Add the shallots and cook gently until they start to soften, about 3 minutes. Add the garlic and mushrooms and cook until the mushrooms are soft and have released their moisture, 6 to 8 minutes. (Note: If the mushrooms you’ve used aren’t super fresh, they may not release much moisture and may require less cooking time.)
  • Meanwhile, toast the pecans in a small dry saucepan over medium heat until fragrant and lightly browned, shaking the pan often, about 5 minutes. Remove from the pan and set aside.
  • Put the mushroom mixture in a food processor. Add the toasted pecans, lentils, parsley, thyme, and rosemary and whizz or pulse until the mixture has a smooth consistency.
  • Add the lemon juice, brandy (if using), and 1 tablespoon of tamari. Pulse once or twice to combine, then stop the processor and taste. Add up to another tablespoon of tamari, if desired, then season with salt to taste and plenty of pepper. Transfer to a 1-pint (500ml) lidded jar or 2 smaller lidded jars.
  • If including the optional topping, melt the butter in a small saucepan over low heat. Pour over the pâté, then seal the jar, place in the fridge, and allow to set for at least 3 hours.
  • Serve spread on crackers, toast, or bread with cornichons or gherkins.
  • Store in the fridge for up to 4 days.

Additional notes

This recipe was originally published in Annabelle Randles' (The Flexitarian) Less Meat, More Plants cookbook.


Contribution by:

The Flexitarian
Annabelle Randles
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Annabelle is passionate about food and the environment. She hopes her vegan and vegetarian recipes and eco tips will inspire you to embrace "more of" a plant-based diet and green lifestyle.