Earthy Porcini & French Lentil Pâté

Here is a wonderful pâté, that you will enjoy time, and time again. The texture is close to real pâté, but without the cholesterol or cruelty.  It is ideal for taking out to picnics, as a starter, or to round off a satisfying meal.  It is perfect in sandwiches, and can be the basis of a light lunch, served with a fresh mixed salad of your choice.  A great combination of flavours, which will be enjoyed by all.  Great if you miss real pâté, and far more nutritious, as it’s rich in protein, fibre and vitamins. Let me know how it goes, and remember to adjust salt to suit your personal needs.

 

INGREDIENTS

1 cup pre-cooked puy french lentils (don’t overcook them)

2 cups porcini mushrooms, chopped and fried until cooked

olive oil

3 cloves garlic

1 pre-cooked beetroot

salt to taste

2 Tbsp sherry

1 Tbsp cognac

1 Tbsp coconut oil (available in the US from here, in the UK from here)

a pinch or two of dried sage, or fresh if you wish

1 slice of dried bread, or for a gluten free option, ¼ cup roasted hazelnuts

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METHOD

  1. In a food processor, process the garlic, then add half the lentils (set aside the other half), then add the remaining ingredients, and process until smooth but don’t over-process.
  2. Now add the remaining lentils, and process for a few seconds, just to incorporate them, but be sure to leave the mixture with a little bit of texture.  The result should be a thick spread.
  3. Pour a little oil on top, garnish with more sage, and refrigerate overnight for best results.
  4. Enjoy !

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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6 Responses to “Earthy Porcini & French Lentil Pâté”

  1. violette Says:

    wow…merci pour cette recette je vais la tester je cherchai une recette de paté mais par quoi peut on remplacer l’huile de coco? bonne soirée.

  2. sara Says:

    Hi Miriam
    I cant get fresh porcini. can i use dried instead – if so – how much and how? thanks in advance, Sara

  3. Miriam Says:

    Sara Hi, I am not sure and cannot guess the quantity of dried porcini for this. By all means use fresh mushrooms, it will still yield a pleasant taste and texture for you ! 🙂

  4. Miriam Says:

    Violette you may use olive oil instead of coconut oil.

  5. Elisa Says:

    This looks like a pretty good movie-night snack if you’d ask me 😉 LOVE it…thanks for the recipe.

  6. Miriam Says:

    Elisa Hi, I hope you make and enjoy it. Let me know how it goes. Best your way ! 🙂

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