Red lentil and mushroom pate

Category: 

To those who like lentils and mushrooms this is a perfect dish. Try it with crispy bruschetta accompanied by a glass of red wine. The recipe has been modified from chow’s red lentil patè.


Red lentil and mushroom pate

Ingredients

For 3 Person(s)

Ingredients

  • 150 g dried red lentils
  • 330 g champignon mushrooms
  • 1 small onion
  • 2 large garlic cloves
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 0.5 cup white wine
  • 1 tsp apple cider vinegar
  • pinch (or more) of salt

Red lentil and mushroom pate Directions

  1. 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 manufacturer's instructions. Drain them and put them aside.

    pate funghi01
  2. Heat 2 tbsp of oil in the pan. Add finely chopped garlic, onion cut into strips and the previously cleaned and sliced mushrooms.

    pate funghi02
  3. Cook over medium high heat, stirring not too often, until the mushrooms get soft and lightly brown, approximately 6 - 7 minutes.

    pate funghi03
  4. Add the oregano, paprika, salt and pepper. Add the wine, stir and cook over medium high heat for 3 - 4 minutes.

    pate funghi04
  5. Turn off the heat and allow to cool. Add the lentils and vinegar. Adjust with salt and stir.

    pate funghi05
  6. Blend the mixture with a hand blander or a stand mixer until it is creamy and spreadable. Serve cold.

    pate funghi06

Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving

Reviews

5
Wednesday, 04 January 2017
The photo doesn't helps. This spread is incredible. I love it. - lotoflove

Add review

(5/5)
Enter your email and click on the captcha below to confirm your review.


Top

Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more