Red lentil and mushroom pate


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
Preparation time
Cooking time


For 3 Person(s)


  • 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.

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

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

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

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

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

    lot of love. B.

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Nutrition facts

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


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

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