Lentil, Mushroom, Walnut Faux Gras

We have a pate recipe that we love and make often, but after awhile even a favourite can get a little stale. This was the situation when we went looking for a similar spread that’s great on crackers or in a sandwich but was different. After mush searching and playing around we arrived at this recipe. Lentil, mushroom walnut faux gras is elegant enough to bring to a party and easy enough to whip up for lunches. This faux gras has a grown up flavour that your going to love. A little splash of booze compliments the earthy flavours of the walnuts and mushrooms and the texture is spot on.

Lentil, Mushroom, Walnut Faux Gras

Course: AppetizersCuisine: VeganDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 1 Tbsp of margarine

• 10 large white or brown mushrooms, chopped

• 1 red onion, diced

• 2 cloves of garlic, minced

• 2 cups of cooked green or brown lentils

• 1 cup of walnuts

• 2 Tbsp of fresh lemon juice

• 1 Tbsp soy sauce or tamari

• 1 tsp of dried rosemary

• 1 tsp of dried thyme

• 1 tsp of dried sage

• 2 tsp of brandy

• 1/4 tsp of cayenne pepper

• Salt and Pepper to taste

Directions

• Heat the margarine in a large frying pan over medium heat.
• Once hot add the onion and garlic and cook until the onions become translucent.
• Add the the mushrooms and walnuts and cook until most of the expelled mushroom water has evaporated and then remove from heat.
• In a food processor combine the onion mixture with the lentils, lemon juice, soy sauce, rosemary, thyme, sage, brandy and cayenne.
• Blend well until smooth.
• serve with crackers or bread.

Notes

• Don’t skip on the brandy if you can help it as it really adds a nice touch to the pate.