Classic Vegan Mushroom Lentil Pâté Recipes

VEGAN MUSHROOM LENTIL PâTé

Steps:

• Heat a large nonstick skillet (I use this one) over medium high heat. When hot, add mushrooms, garlic, and dried thyme. Let cook, uncovered, for 10 minutes, stirring every 2-3 minutes.
• It shouldn't stick too much since mushrooms release their own liquid, but use the reduced sodium soy sauce / tamari and water mixture to deglaze the pan once while cooking. (Deglaze just means when you pour a little liquid on the pan and stir it around so that all the flavor that's sticking to the bottom of the pan just goes back onto the food.)
• When cooked, drain off any remaining liquid and add to a food processor or blender with remaining ingredients.
• Process or blend until smooth.
• Pack into whatever container you'd like your Pâté to take the shape of. Really pack it in there, pushing it down and smoothing it with a spatula. I've had best results with ceramic and silicone containers as the mould, but glass has worked for me too (just a little bit more finessing to get it out). I have not tried this with a plastic container but it would probably be fine, maybe just requiring that extra bit of effort to release.
• Cover and refrigerate for at least 2-3 hours or overnight.
• To release the mushroom Pâté, run a butter knife around the edges, place a plate upside down on top of the open container and flip like a cake onto a cooling rack. You may have to wiggle it a little or hit the bottom of the container a few times. You should hear it slide out.
• Clean up the edges if you need to and decorate the top with extra herbs and spices if you wish.
• Serve chilled with crackers or toasted slices of a baguette. Enjoy!
• Refrigerate leftovers in an airtight container for up to 5 days. Can freeze if needed, thaw overnight in the fridge.

FAUX GRAS

Steps:

• Wipe the mushrooms clean. Slice off a bit of the stem end (the funky parts) and slice them. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they're soft and cooked through, another 5 to 8 minutes. Remove from heat.
• In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, if it needs balancing.
• Scrape the pâté into a small serving bowl and refrigerate for a few hours, until firm.

CREAMY VEGAN MUSHROOM PâTé

Steps:

• Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
• Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
• To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
• To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.