Mushroom and Nut Butter Pate |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
I have not yet tried this recipe but I just love the sound of it from the ingredients: lentils and nut butter and mushrooms. It sounds both nutritious and delicious. For some extra crunch, I'd be inclined to add some finely chopped nuts. Ingredients:
45 ml vegetable oil |
1 medium onion, chopped |
1/2 celery rib, chopped |
350 g mushrooms, assorted speciality mushrooms such as shiitake, oyster, horse, blewits, sliced |
150 g red lentils |
500 ml vegetable stock or 500 ml water |
1 sprig thyme |
50 g nut butter (such as almond or cashew nut butter) |
3 garlic cloves, crushed |
25 g bread, crusts removed |
75 ml milk |
15 ml lemon juice |
4 egg yolks |
celery salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Preheat the oven to 180°C/350°F/Gas 4, heat the oil in a large saucepan, add the onion and celery and brown lightly.
2. Add the mushrooms and soften for 3-4 minutes; then remove a spoonful of the mushroom pieces and set aside.
3. Add the lentils, stock and thyme, bring to the boil uncovered and simmer for 20 minutes or until the lentils have fallen apart and the liquid has reduced.
4. Place the nut butter, garlic, bread and milk in a food processor and blend until smooth.
5. Add the lemon juice and egg yolks and combine; add the lentil mixture, blend, then season well. Lastly stir the reserved mushrooms into the mixture.
6. Turn the mixture into a 1.2 litre paté dish, stand in a roasting tin half-filled with boiling water, cover and cook for 50 minutes. Allow to cool before spooning from the dish.
|
|