This simple, delicious, and nutritious MUSHROOM WALNUT LENTIL PATÉ is a gluten-free vegan variation to the traditional recipe, packed with protein and nutritious ingredients! It will prolong your feeling of fullness and satisfaction. Enjoy it with vegetable sticks, crackers, wraps, or sandwiches as a savory snack.
2 oz ~ 60g shiitake or porcini mushrooms
3 tablespoon extra virgin olive oil
½ cup ~ 40g red or spring onion – sliced
2 garlic cloves – minced
½ teaspoon brown sugar
2 bay leaves – optional
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar or lemon juice
1 tablespoon tamari – or soy sauce if not gf
2 teaspoon miso paste or 2-3 tablespoon capers
1 tablespoon fresh rosemary
8 sage leaves
1 tablespoon fresh thyme
1 cup ~ 85g walnuts
1 ½ cup ~ 225g cooked lentils – about 8 oz
⅛-1/4 teaspoon salt and pepper to taste
How to prepare:
Clean and dice the mushrooms.
In a large skillet, heat the olive oil before adding the onions, garlic, sugar, and bay leaves. Cook for 5 minutes while stirring frequently.
Add the mushrooms and simmer for an additional 3 to 4 minutes.Add the fresh herbs, balsamic vinegar, apple cider vinegar, and tamari. Continue stirring and cooking for an additional 2 to 3 minutes, or until the mushrooms are tender and cooked through.
In the meantime, roughly chop the walnuts and roast them in a skillet with a teaspoon of oil or an oven preheated to 180 °C/350 °F for 8 to 10 minutes.
Stir lentils and toasted almonds into mushroom mixture. Remove bay leaves and transfer to a blender or food processor. Allow mixture to settle for 5 minutes, then add miso or capers and pulse until thick and smooth. If required, add 1 to 2 tablespoons of filtered water to the paté to make it creamier. Add salt and pepper to taste.
Transfer to a bowl and serve as an appetizer with toasted bread or crackers. Paté can also be used to fill sandwiches. Cover with a lid and refrigerate for four to five days or freeze for up to six months.