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.