This incredible mushroom walnut lentil pate is a perfect hybrid of traditional Italian and Japanese dishes. It’s the perfect match for vegetable chips, carrots, celery sticks, and sandwiches. It boasts an incredible combination of flavors including those of sage, bay leaf, thyme, toasted walnuts, shiitake or porcini mushrooms, tamari, balsamic vinegar, miso many more. If you’d like to make it predominantly Italian, you can substitute miso with capers!
It’s hearty, gluten-free, rich in protein, and fills quickly.
- 2 oz ~ 60g shiitake or porcini mushrooms
- 3 tbsp extra virgin olive oil
- 1/2 cup ~ 40g red or spring onion – sliced
- 2 garlic cloves – minced
- 1/2 tsp brown sugar
- 1 tbsp balsamic vinegar
- 2 bay leaves – optional
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp tamari – or soy sauce
- 2 tsp miso paste or 2-3 tbsp capers
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 8 sage leaves
- 1 cup ~ 85g walnuts
- 1 1/2 cup ~ 225g cooked lentils – about 8 oz
- 1/8-1/4 tsp salt and pepper to taste
- Sauté minced onions and garlic, sugar, and bay leaves in a large skillet over medium heat for about five minutes, stirring momentarily.
- Toss in the cleaned and sliced mushrooms and simmer for another 3-4 minutes.
- Stir in the balsamic vinegar, apple cider vinegar, tamari and fresh herbs, then cook for another 2-3 minutes.
- Chop up the walnuts roughly and toast them in a pan with a teaspoon of oil or in an oven preheated to 350 F for 8-10 minutes.
- Stir the roasted nuts and the lentils into the mushroom mix and then transfer everything into a blender or processor cup except the bay leaves. Blend or process thoroughly and then set aside for five minutes.
- Throw in miso or capers into the mushroom mix and then blend again until smoothly creamy. Drizzle 1-2 tablespoon of water to adjust the cream’s thickness if desired. Season with salt and pepper.
- Turn the mix into a bowl and serve with toasted bread or crackers. You can also serve as an appetizer or as a spread for sandwiches. Store in a covered container in a refrigerator for 4-5 days or in a freezer for up to six months.