Lentil, Mushroom & Walnut Pâté

Vegan “charcuterie” that even a carnivore can love. Shown above with pickled hakurei turnips, inspired by a dish at Silvia restaurant in Woodstock, NY.

Vegan pâté recipe

Ingredients:

  • 1 cup brown lentils

  • 1 bay leave

  • A few sprigs of fresh thyme

  • 1 large shallot, minced

  • 8 oz. cremini mushrooms, cleaned and sliced thin

  • 1/3 cup walnut pieces, lightly toasted

  • 3 tablespoons olive oil, plus extra for cooking

  • 1 1/2 teaspoons sherry vinegar (or red wine vinegar)

  • Salt & ground pepper

Instructions:

  1. Cook the lentils: rinse them and put them in a saucepan with water to cover, bay leaf, thyme, and a pinch of salt. Bring to a boil then lower to a simmer and cook for around 30 minutes, or until they are tender. Drain and allow to cool (remove herbs and discard).

  2. Heat a skillet and swirl in some olive oil. Sauté the shallots for just a couple of minutes, then add the mushrooms and some salt. Cook over medium heat, stirring occasionally, until the mushrooms release their liquid, it evaporates, and the mushrooms begin to brown lightly at the edges (they should smell nice and caramelized, not burnt).

  3. In a food processor, pulse the walnuts a few times until they are finely chopped. Add the mushrooms, lentils, vinegar and 3 tablespoons olive oil and pulse, scraping down the sides a few times, until the mixture is well blended. There should still be some texture but not recognizable pieces. Serve with toast points and something pickley, like the pickled turnips pictured, or cornichons.