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MUSHROOM AND WALNUT PATE

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Ingredients: Serve with crackers or bread

  • 250g chestnut mushrooms
  • 1 clove of crushed garlic
  • 250g puy lentils
  • 1 small onion finely chopped
  • 40g cooked beetroot
  • 80g walnuts
  • ½ tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • Salt/pepper

To top:

  • 100g butter
  • Peppercorns
  • Fresh thyme

Method:

  1. Slice your mushrooms and fry in a pan with olive oil, after a few minutes, add the garlic and saute until cooked.
  2. Once cool enough, add to your blender along with the rest of the ingredients and blend – you can leave a handful of walnuts aside and add towards the end, if you’d like a slightly more chunky texture.
  3. Season to taste.
  4. Place the pate into ramekins, and then top with melted butter, a few peppercorns and sprigs of thyme.
  5. Leave in the fridge to set.
  6. Serve with crackers / bread / toast.
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