To those who love umami flavour this red lentil and champignon mushroom pate is a perfect dish. Try it with crispy bruschetta, a drizzle of olive oil and a pinch of salt followed by a glass of red wine. Super easy and quick vegan spread for a delicious appetizer or snack. The recipe has been modified from chow’s red lentil patè.
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 instructions on the box. Drain them and put 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 down. Add 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. Adjust with more salt if necessary.
Serve cold with crunchy bruschetta with a drizzle of olive oil.
lot of love. B.
p.s. If you are looking for another recipe with red lentils check my Creamy red lentil curry with coconut milk. (foto below)