Mushroom, Lentil and Walnut Pate Recipe

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Mushroom, Lentil and Walnut Pate Recipe

This "pate" is perfect for fall. Its deep rich umami flavor profile is an amazing way to get your mouth watering before an equally satisfying meal.

3 tablespoons Rice Bran Oil
2 tablespoons Balsamic Vinegar
1.5 teaspoons Kishibori Shoyu
1.5 lbs. crimini or other mushrooms, roughly chopped
3 whole garlic cloves
1 small yellow onion, roughly chopped
3/4 cup Pardina Lentils rinsed and picked over
3 cups of water
2 teaspoons of Trapani Fine Sea Salt
2 Bay leaves
1 teaspoon of freshly ground Tellicherry black pepper
1-1/2 cups of toasted walnut pieces

1. Preheat oven to 425'. Whisk oil, vinegar, and soy sauce in a large bowl. Toss in the mushrooms, garlic, and onion.Spead the mixture onto a baking sheet, and cook for 25-35 minutes or until the garlic and onions are dark brown.

2. Meanwhile, bring the water, seasoned with the bay, salt, and pepper to a boil with the lentils. Turn down the heat, covered, until the lentils are soft, about 40 min.

3. In a large capacity food processor, puree the roasted vegetables together. Add the lentil and walnuts until smooth. Scrap down the bowl accordingly.

4.Transfer the purée into a square loaf pan or pate form lined with plastic wrap or fine cheesecloth. Wrap well and refrigerate for at least 8 hours. For a very dense texture, place a similar sized loaf pan or form on top of the pate and fill it with dried beans, pie weights or anything that will press the surface down. To serve, unmold onto a plate or serving platter and garnish with fresh herbs. Serve with bread, crackers or vegetables.

Yield: Makes about 5 cups

Category: appetizer, vegetarian, vegan, pate
Keywords: recipe, lentil, umami, shoyu, kishibori