A simple homemade pate recipe that’s not too fatty tasting like some pate’s. This pate boasts a real deep savory flavour and is great on toast, in sandwiches or on crackers. Me and the BF have gone through two batches of this in the past two days…. its shameful but true. I also took some of this to a vegan meet up with some homemade bread and it was a hit! With little effort you too can have a great lil’ spread to serve with a cracker plate, maybe with some homemade cashew cheese or… well vegan versions of what ever you used to put on crackers, you know just because you can!
2 tbsp olive oil
1 onion, diced
1 clove garlic minced
1 cup diced chestnut mushrooms or cremini
1/2 cup chopped walnuts
3 tbsp mushroom ketchup
1 tbsp fresh thyme leaves
2 bay leaves
2 cups ready cooked puy lentils
1/2 tsp freshly cracked black pepper
1 tbsp capers
pinch o’ salt
Fry the onion in the oil until softened, add the garlic and saute for one minute more, or until the garlic is fragrant, add the mushrooms and saute until tender and softened. Add the remaining ingredients and cook for another 5 minutes or so, just until everything is well combined and heated through. Allow to cool to room temp. Remove the bay leafs and puree in a food processor until almost completely smooth (or completely smooth if you don’t like chunks) and serve with nice bread or crackers. Top with extra thyme and chopped walnuts.