Mushroom And Nut Butter Pate

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 45 ml vegetable oil
• 1 medium onion, chopped
• 1/2 celery rib, chopped
• 350 g mushrooms, assorted speciality mushrooms such as shiitake, oyster, horse, blewits, sliced
• 150 g red lentils
• 500 ml vegetable stock or 500 ml water
• 1 sprig thyme
• 50 g nut butter (such as almond or cashew nut butter)
• 3 garlic cloves, crushed
• 25 g bread, crusts removed
• 75 ml milk
• 15 ml lemon juice
• 4 egg yolks
• celery salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 preheat the oven to 180°c/350°f/gas 4, heat the oil in a large saucepan, add the onion and celery and brown lightly.
• 2 add the mushrooms and soften for 3-4 minutes; then remove a spoonful of the mushroom pieces and set aside.
• 3 add the lentils, stock and thyme, bring to the boil uncovered and simmer for 20 minutes or until the lentils have fallen apart and the liquid has reduced.
• 4 place the nut butter, garlic, bread and milk in a food processor and blend until smooth.
• 5 add the lemon juice and egg yolks and combine; add the lentil mixture, blend, then season well. lastly stir the reserved mushrooms into the mixture.
• 6 turn the mixture into a 1.2 litre paté dish, stand in a roasting tin half-filled with boiling water, cover and cook for 50 minutes. allow to cool before spooning from the dish.