To those who like lentils and mushrooms this is a perfect dish. Try it with crispy bruschetta accompanied by a glass of red wine. The recipe has been modified from chow’s red lentil patè.
- 150 g dried red lentils
- 330 g champignon mushrooms
- 1 small onion
- 2 large garlic cloves
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 0.5 cup white wine
- 1 tsp apple cider vinegar
- pinch (or more) of salt
Instructions: Red lentil and mushroom pate
Boil about half a liter of lightly salted water, add the red lentils (no need to soak them for the night) and cook over medium-low heat, following the manufacturer’s instructions. Drain them and put them aside.
Heat 2 tbsp of oil in the pan. Add finely chopped garlic, onion cut into strips and the previously cleaned and sliced mushrooms.
Cook over medium high heat, stirring not too often, until the mushrooms get soft and lightly brown, approximately 6 – 7 minutes.
Add the oregano, paprika, salt and pepper. Add the wine, stir and cook over medium high heat for 3 – 4 minutes.
Turn off the heat and allow to cool. Add the lentils and vinegar. Adjust with salt and stir.
Blend the mixture with a hand blander or a stand mixer until it is creamy and spreadable. Serve cold.
lot of love. B.