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Roasted Mushroom, Lentil, and Walnut Pâté

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Filled with the vibrant flavors of cremini mushrooms, balsamic vinegar, shallots, and rich walnuts, Roasted Mushroom, Lentil, and Walnut Pâté is the perfect party appetizer for vegans, vegetarians, and meat-eaters alike. Pair with a variety of dip-able chips, veggies, and the red or white wine of your choice for an elegant cocktail party starter that is sure to please all of your guests.

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Ingredients

  • 2 cups water
  • 1 cup dried lentils
  • 1/4 cup balsamic vinegar, divided
  • 1 (8-ounce) package cremini mushrooms
  • 1 tablespoon shallots, diced
  • 2 garlic cloves, minced
  • 3/4 cup walnuts, toasted, coarsely chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • baked tortilla chips or pita bread to serve

Details

Servings 8
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 350ºF.

Combine water and lentils in a small saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until lentils are soft.

Combine 2 tablespoons vinegar, mushrooms, shallots, and garlic in a bowl. Place mushroom mixture on a jelly-roll pan, and bake at 350ºF for 15 minutes.

Combine lentils, mushroom mixture, 2 tablespoons vinegar, walnuts, basil, salt, and pepper in a food processor; process until smooth. Serve with baked tortilla chips or pita bread, if desired.

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