Creamy mushroom and lentil pâté

Mushroom and lentil pâté

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Vegan mushroom and lentil pâté is a delicious spread, the taste of which will appeal to everyone. The basis of this pâté are mushrooms fried with onion, canned lentils and walnuts. I seasoned it with a bit of truffle oil, which prevents it from having a bland taste. If you haven’t tried such a pâté yet, I recommend the following recipe for mushroom and lentil pâté.

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Creamy mushroom and lentil pâté

Ingredients for mushroom and lentil pâté.

  • 150 g red onion
  • 500 g mushrooms
  • 2 big halves of sun-dried tomatoes
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of truffle oil
  • 80 g walnuts
  • 250 g canned lentil
  • 1 tablespoon of oil

How to make mushroom and lentil pâté.

Dice the onion, cut the mushrooms into slices, then put the cut vegetables in a frying pan. Add the oil and fry over a low heat for 20 minutes. Once done, allow the fried mushrooms to cool down.

Cut the dried tomatoes into strips, chop the walnuts finely, drain the lentils from the brine. Place the cold mushrooms, tomatoes, walnuts, lentils, pepper, salt and truffle oil into a blender. Mix into a homogeneous and creamy consistency. Put the finished pâté in a jar and keep in the refrigerator.

Creamy mushroom and lentil pâté

Good to know when making mushroom and lentil pâté.

You can replace walnuts with pecans.

You can also use dry lentil grains to prepare the pâté. I recommend green lentils – the lentil grains should be soaked in cold water before cooking.

Do you like dishes with mushrooms? If so, try our recipe for Spinach stuffed mushrooms.

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Mushroom and lentil pâté
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