Paté Country style

 

 

 


For abt. 8 oz of spread:

1-1/5 cup cooked french (little brown) lentils
a little veg’n butter (Earth balance) or oil
1 onion, chopped
1/2 cup sliced cremini mushrooms, flavorful wild mushrooms,
f.e. cinnabar chanterelles or re-hydrated dried wild mushrooms
3 Tbs of liquid vegetable broth
2-3 Tbs fresh herbs such as thyme, marjoram, rosemary…
1 Tbs red miso paste or nutritional yeast
1 Tbs Mirin or sherry
1 Tbs Tamari Soy Sauce or liquid aminos
1 Tbs Umeboshi Plum vinegar
1/2 tbs liquid smoke
salt & pepper
2/3 cup of walnuts, try toasted

Soak lentils for several hours or overnight, then cook until soft and set aside.
Heat little oil in a frying pan and saute onions until tan, add mushrooms, cook until mushrooms give off fluids, add some vegetable broth and cook for another 10-15 minutes or until fluids are well absorbed and onions are caramelized.
In your food processor add lentils, onion blend and other ingredients, except walnuts, salt and pepper. Process to a paste. For a fine paté you can add walnuts at the same time, if you like a coarse paté, add walnuts at the end and pulse to desired texture. Then blend in salt and pepper to taste.
Fill the spread into a screw top container or mason jar. The paté will last at least one week, if not more, in the refrigerator. ©2012Sabineart.com

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