Mushroom and lentil pâté

Name: How to cook Mushroom and lentil pâté - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Mushroom and lentil pâté

This tasty pâté is extremely moreish. Have it as a starter, on toasts as canapés or just as a yummy snack. I’ve tried to freeze it and to be honest, it isn’t great, but it does keep well in the fridge for at least a week.

Ingredient

Food ration :

4 people

Cooking time :

1 hr plus chilling

250 g

mushrooms (i used chestnut) chopped

8-10

dried mushrooms soaked in warm water

150 g

red lentils

bay leaves

celery stick

1 clove

garlic finely chopped

small red onion finely chopped

1 sprig

thyme leaves

Half

a packet of cooked chestnuts

1/2

lemon zested and juiced

2 tbsp

olive oil (plus extra for frying)

Cooking instructions

* Step 1

Soak the dried mushrooms for at least 20 mins in warm water. Then drain the liquid into a jug (this is the start of your stock) squeezing the moisture out of the mushrooms. Finely chop the mushrooms set aside.

* Step 2

Top the jug of mushroom liquid up to 375ml and add to a saucepan with the bay leaves and lentils. Bring to the boil and then simmer for 15 minutes, until the lentils are cooked. Set aside to cool.

* Step 3

Meanwhile finely chop the onion, garlic and celery And gently fry off in a pan with the soaked mushrooms and thyme leaves. Then add the fresh mushrooms and fry until soft.

* Step 4

Once cooked, set aside to cool, before putting in a blender with the chestnuts. Blitz until finely chopped.

* Step 5

Then stir into the cooked lentils with the lemon zest, Lemon juice and 2 tbsp olive oil. Once mixed, put in the fridge to solidify slightly. Serve with whatever you fancy.