This Vegan Lentil Mushroom Pâté

• celkový čas: 21 minutes

Ingredience

250g fresh mushrooms

200g cooked puy or green lentils (≈100g dried)

40g dried mushrooms (porcini work great)

2 tbsp olive oil

1 tsp salt & pepper (or to taste)

3 garlic cloves

3 tbsp Marsala (or white wine)

2 tbsp rosemary, finely chopped

FOR THE GARNISH:

2 sprigs rosemary

150g plant-based butter

RECIPE:

Pokyny

If using dried lentils, cook them in vegetable broth until soft (about 20 minutes). Set aside.

Place dried mushrooms in a bowl and cover with ½ cup boiling water. Leave to soak.

Roughly chop the fresh mushrooms and finely mince the garlic.

Heat a large frying pan over high heat. Add the fresh mushrooms without oil and let them roast, releasing their moisture.

Once browned and juicy, season with salt, then add garlic, rosemary, and olive oil.

Cook for another minute, then pour in the Marsala. Let it reduce until the mixture is rich and moist but not watery.

Add the cooked lentils to a blender along with the sautéed mushrooms and the soaked dried mushrooms plus their soaking liquid.

Blend until smooth and creamy. Taste and adjust seasoning as needed.

Spoon into small jars, top with melted plant-based butter, and garnish with a rosemary sprig. Chill until set.

Serve with crackers or spread generously on hot toast.

https://theveganlarder.com/classic-vegan-mushroom-lentil-pate/