This recipe is using Alexis Gauthier’s brilliant Faux Gras recipe found here with the quantities adjusted for ease of use. i.e. whole packet of lentils and whole punnets of mushrooms ?.
Begin with chopping the mushrooms and red onion and slowly sauté to reduce and get some colour into the mushrooms.
Add a clove of crushed garlic, 2 teaspoons of rosemary, 2 teaspoons of sage and 2 teaspoons of thyme . Stir and continue to reduce.
Before they dry out toast chopped walnuts and add to the frying pan and mix. Turn off the heat.
Add the cooked puy lentils to the mushroom mix and stir in a capful of brandy (or cognac). Add 2 tablespoons of soy sauce, sea salt, ground pepper, 2 tablespoons of beetroot juice and stir.
The mixture is now complete in the pan, so incase your processor is too small you can blend the mixture a bit at a time.
Place the mixture into a food processor with and keep processing until all smooth. taste and add a bit more brandy and adjust the seasoning.
Put the pate into individual ramekins and chill in the fridge for at least an hour.
Serve with a salad Garnish and toasted sourdough bread.
ingredients 
equipment 
chopped onions, garlic, mushrooms and sweat to reduce 
slowly reducing now add all the herbs 
reduced 
chopped walnuts 
save washing up and use the same pan to toast the walnuts 
mushrooms, walnuts, lentils blended with brandy, soy, salt, pepper, beetroot juice 
put pate into 6 ramekins and chilled in the fridge for at least an hour 
Pâté ready to serve with small salad and great toast
recipe to print
Mushroom and Lentil Pate
Equipment
Ingredients
- 500 gm brown mushrooms
- 180 gm cooked Puy lentils
- 80 gm walnuts
- 1 Clove of garlic
- 1 red onion
- 2 tsp Rosemary
- 2 tsp Thyme
- 2 tsp Sage
- 1 tbsp Soy sauce
- 1 tbsp Beetroot juice
- 2 tsp Olive oil
- 1 tsp sea salt
- 1 tsp ground black pepper
Method
- Begin with chopping the mushrooms and red onion and slowly and gently sauté to reduce and get some colour into the mushrooms. not to dry out though.
- Add a clove of crushed garlic, 2 teaspoons of rosemary, 2 teaspoons of sage and 2 teaspoons of thyme . Stir and continue to reduce.
- Before they dry out toast chopped walnuts and add to the frying and and mix.
- add the cooked Puy lentils to the mushroom mix and stir in a capful of brandy (or cognac).
- add the salt and pepper
- Place the mixture into a food processor with 1 tablespoon of soy sauce, large grind of black pepper, 2 tablespoons of beetroot juice and keep processing until all smooth. taste and add a bit more brandy and adjust the seasoning
- Put the pate into individual ramekins and chill in the fridge for at least an hour. Serve with a side side salad and toasted sourdough bread.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).