Baked mushroom and lentil paté

This oven-baked mushroom and lentil paté is easy, fast, healthy and soooo good. It is a valid alternative for a classic baked paté for those who do not eat meat for health reasons or for personal food choices. This paté is dense, soft and rich in bold flavors such as champignon mushrooms, lentils and various spices such as paprika, oregano and sage. Perfect to be eaten both hot and cold. Excellent accompanied by a fresh and light salad or a side dish of hot vegetables such as Sicilian caponata or peperonata.

Baked mushroom and lentil paté

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Category: second course

Cuisine: gluten free, vegan, lactose free

Yield: for a rectangular baking tray about 13 x 24 cm

Baked mushroom and lentil paté

Ingredients

  • 300 g of brown lentils (I used Bartolini brand)
  • 600 g of champignon mushrooms
  • 1 red onion
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of sweet paprika
  • 2 teaspoons of dried oregano
  • some fresh sage leaves
  • half a glass of white wine
  • 2 teaspoons of apple cider vinegar
  • 3 tablespoons of soy sauce
  • 50 ml of olive oil
https://foodohfood.it/en/second-course/legumes/baked-mushroom-lentil-pate

Instructions baked mushroom and lentil paté

For this recipe I used lentils from Umbria (Italy) made by Bartolini.

Cook your lentils in plenty of salted water following the instructions on the box. Drain and set aside.

Heat two tablespoons of olive oil in a pan. Add sliced onion and the chopped garlic. Cook for about 5 minutes over low heat until the onion softens and becomes slightly transparent.

Increase the heat and add sliced mushrooms. Cook until the mushrooms lose most of their moisture for another 8 minutes or so.

At this point add smoked paprika and sweet paprika, some fresh sage leaves, oregano and freshly ground pepper. Stir and add apple cider vinegar and white wine. Cook for another 3 minutes over high heat, stirring frequently.

Put cooked lentils, mushrooms, 50 ml of olive oil and 3 tablespoons of soy sauce in a blender jug. This recipe can also be created using the immersion blender but it takes quite longer.

Blend everything until smooth. Stir often to mix all the ingredients well and blend again. Taste and add more soy sauce if you want your mushroom and lentil paté to be more salty-

Baking your paté

Pour the mixture into a rectangular (13 x 24 cm) baking pan covered with baking paper. Flatten the surface with a spoon and bake in a preheated static oven at 180 °C for about 45 minutes (10 more minutes if you prefer your paté to be more dry).

Remove from the oven, let it cool down slightly and remove it from the pan (otherwise it becomes too soft due to the condensation that is created inside the pan) and serve both hot and cold. It becomes easier to cut the paté once it becomes completely cold. It can be heated in a frying pan or it can be directly spread over a crispy bruschetta. To be kept in the refrigerator and to be consumed within a few days.

lot of love. B.

p.s. If you are looking for another amazing vegetarian recipe with lentils you shoul also try my Curry with lentils and coconut milk.

Recipe notes

This recipe was born thanks to the collaboration with Bartolini – an Italian company that produces high quality food products: extra virgin olive oil, pasta, legumes and cereals, polenta and flour.

Baked mushroom and lentil paté
5 (100%) 1 vote[s]

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