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Mushroom-Lentil Pâté

Mushroom-Lentil Pâté

heracliteanfire

Serves 5

The herb-infused lentils are such a nice element of this pâté that you might consider making extra and using the leftovers, including their liquid, to sauce pasta or rice.

Serve the pâté with whole-grain crackers or rye toasts, garnished with thyme, if desired.

Make Ahead: The pâté can be made, covered and refrigerated 2 days in advance.

↬ Adapted from Mushroom-Lentil Pâté - The Washington Post

Ingredients

  • ⅓ cup dried brown lentils ((3 ounces))
  • 2 sprigs thyme, (plus more for optional garnish)
  • 1 teaspoon medium-grain sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion (about 1 cup), (diced)
  • 1 clove garlic, (smashed, then minced)
  • 8 ounces cremini mushrooms, (chopped)
  • 1 tablespoon medium-dry sherry
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ teaspoons balsamic vinegar
  • ½ cup pecan halves or pieces (3 ounces), (toasted (see NOTE))

Instructions

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  • 1
    Cover the lentils with an inch of water in a small, heavy saucepan over medium-high heat. Bring almost to a boil, then reduce the heat to low and cook until tender, about , adjusting the heat so the water is barely bubbling. Remove from the heat, stir in the thyme sprigs and 1/4 teaspoon of the salt, then cover and let sit for at least .
  • 2
    Heat a large, heavy skillet over medium heat until warm. Add 1 1/2 tablespoons of the oil, the onion and 1/4 teaspoon of the salt, and cook until translucent, 7 or . Add the garlic and cook a few minutes longer. Add the mushrooms and 1/4 teaspoon of the salt, toss to coat with the oil, cover partly and cook until the mushrooms have released their liquid, about . Uncover and cook until most of the remaining liquid evaporates. Add the sherry, and cook until it just glosses the bottom of the pan, about . Cover the skillet and remove it from the heat.
  • 3
    Pulse the pecans in the bowl of a food processor until they are finely ground. Add the onion-mushroom mixture and process until just combined. Drain the lentils, reserving the cooking liquid for another use, if desired, and add them to the food processor along with the remaining 1 1/2 tablespoons of oil, the remaining 1/4 teaspoon of salt and the pepper. Process until smooth, . Add the vinegar and pulse just until combined. It should be about the consistency of peanut butter.
  • 4
    The pâté can be served in a bowl immediately, garnished with additional thyme, if desired. It can also be molded. Transfer the pâté into a small loaf pan or bowl lined with plastic wrap and refrigerate for at least an hour. When ready to serve, unmold the pate onto a serving plate and remove the plastic wrap.Garnish with additional thyme, if desired.
  • 5
    NOTE: To toast the pecans, spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally, for . Watch carefully; nuts burn quickly.

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