Lentil Mushroom Pate
Recipe type: Appetizer
Cuisine: Lentils
- boiling water
- 2 cups of dried mushrooms
- ¾ pound of white button mushrooms
- 4 tablespoons of butter
- 4 shallots, minced
- 4 cloves of garlic, minced
- 1 teaspoons of fresh thyme, minced
- ¾ cup of cream cheese, softened
- ½ cup of green lentil puree
- 2 tablespoons of whipping cream
- 1 tablespoon of fresh parsley, minced
- ½ teaspoon of lemon juice
- Place the dried mushrooms in a bowl and cover with boiling water.
- Let soften for 15 minutes.
- Drain through a coffee filter lined mesh strainer reserving liquid.
- Pulse all the mushrooms in a food processor until finely chopped.
- In a large skillet melt the butter over medium heat.
- Add the shallots and ½ teaspoon of salt, cook until shallots are soft.
- Add the garlic and thyme and cook for a few minutes.
- Now add the mushrooms and sauté until they begin to brown.
- Add ½ cup of the reserved mushroom water and cook off until it is evaporated.
- Take off the heat and add the lentils, cream cheese, whipping cream, parsley and lemon juice. Season with salt and pepper.
- Place in a bowl lined with plastic wrap with enough to cover the surface.
- Refrigerate a few hours until firm.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/lentil-mushroom-pate/
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