Recipe of Ultimate Mushroom and lentil pâté

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, mushroom and lentil pâté. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

The herb-infused lentils are such a nice element of this pâté that you might consider making extra and using the leftovers, including their liquid, to sauce pasta or rice. This spreadable vegetarian pâté combines the earthy flavors of lentils, mushrooms, and onion with some smoky paprika for a Spanish twist. What to buy: Red lentils actually are more orange than red. They can be found in the bulk section of many grocery stores or at Middle Eastern markets.

Mushroom and lentil pâté is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mushroom and lentil pâté is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook mushroom and lentil pâté using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mushroom and lentil pâté:

1. Make ready 250 g mushrooms (i used chestnut) chopped
2. Take 8-10 dried mushrooms soaked in warm water
3. Take 150 g red lentils
4. Get 2 bay leaves
5. Get 1 celery stick
6. Prepare 1 clove garlic finely chopped
7. Get 1 sprig thyme leaves
8. Make ready Half a packet of cooked chestnuts
9. Take 1/2 lemon zested and juiced
10. Make ready Seasoning
11. Make ready 2 tbsp olive oil (plus extra for frying)

Lentils and mushrooms are more my speed, and sweet potatoes, roasted until creamy-soft, need just a little salt and pepper to be a flavorful topping. Heat half the oil in a medium saucepan. I told you this was pasta week. Oh did you miss my last post?

Steps to make Mushroom and lentil pâté:

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

I told you this was pasta week. Oh did you miss my last post? I realised I was posting three pasta recipes this week. A roasted vegetable pea pasta bake, a creamy spinach and basil pasta and this rich ragu which I served with tagliatelle. Don't worry we have eaten other meals in between.

So that’s going to wrap it up for this special food mushroom and lentil pâté recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!