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Faux Gras- Lentil and Mushroom Pate

Adapted from this original recipe

Faux Gras Pate- lentil and mushroom
Faux Gras- Lentil and Mushroom Pate
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Lentils double in volume when cooked, so 1 cup (160g) of dried lentils will be close to the correct amount. The cognac or brandy is optional, but it does give the faux gras a little je ne sais quoi.
Servings Prep Time
6-8 appetizer-sized servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
6-8 appetizer-sized servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Faux Gras Pate- lentil and mushroom
Faux Gras- Lentil and Mushroom Pate
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Lentils double in volume when cooked, so 1 cup (160g) of dried lentils will be close to the correct amount. The cognac or brandy is optional, but it does give the faux gras a little je ne sais quoi.
Servings Prep Time
6-8 appetizer-sized servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
6-8 appetizer-sized servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Instructions
  1. Cook your lentils according to packet instructions.
  2. Soak the porcini mushrooms for 10 minutes in hot water to soften. Drain and squeeze to remove most of the liquid.
  3. Wipe the mushrooms clean. Discard a bit of the stem end and slice the rest roughly. Heat the olive oil and coconut oil in a wide saucepan. Add the onions and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes.
  4. Add the garlic, mushrooms and porcini mushrooms and cook, until soft and cooked through, another 5 minutes or so. Remove from heat.
  5. In a food processor, combine the cooked lentils, nuts, lemon juice, tamari sauce, rosemary, thyme, sage or parsley, Cognac (if using), sugar, and cayenne pepper. Add the cooked mushroom mixture and process until completely smooth.
  6. Taste, and add salt, pepper, and additional cognac, soy sauce, lemon juice, or coconut oil if it needs balancing.
  7. Scrape the pâté into a small serving bowl and refrigerate for a few hours, until firm.
Recipe Notes

This pate will keep for 4 days in the refrigerator. It can be frozen for up to two months, well-wrapped.

Serve this pate with some of our spicy raw golden goji chutney.

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