Walnut-Mushroom Lentil Pate

Healthy Recipe Contest Winner: Sharon Balestra


  • 1/2 Cup lentils (black beluga or french green have the best taste)
  • 1 Cup chicken or vegetable broth
  • 1 Cup chopped walnuts
  • 1 lb. cremini or baby portobello mushrooms, wipe with a damp cloth
  • 1 large (or 3 small) shallots, minced
  • 3-4 T. F. Oliver’s Sage with Wild-Harvest Mushroom EVOO
  • 1 tsp. dried thyme
  • 1 tsp. dried French tarragon
  • 1 tsp. dried crumbled sage
  • 1 T. dried parsley or chervil
  • 1/2 tsp. smoked salt
  • 1/2 tsp. fresh cracked black pepper


  • Soak the lentils in a bowl with water to cover them and 1 tsp. baking soda for 30 minutes – 1 hour to soften the outer skins.
  • Meanwhile, spread the walnuts on a baking sheet and toast in a 400 degree oven for 3-5 minutes, until lightly toasted and fragrant.
  • Chop the mushrooms coarsely. Rinse the lentils in a colander and place in a medium saucepan with the broth, minced shallots, mushrooms, thyme, tarragon, and sage.
  • Bring saucepan to a boil, then reduce heat to medium low and simmer, covered, until lentils have absorbed all the broth and released liquid from the mushrooms, about 8-10 minutes.
  • Check every few minutes to make sure pan doesn’t run dry (add more water or broth if needed).
  • When the lentils are soft to the bite and mushrooms are cooked down, place the mixture in a blender or food processor.
  • Add Tarragon Olive Oil. Add toasted walnuts. Pulse a few times to mix, then run on low while drizzling the Sage with Wild-Harvest Mushroom Olive Oil to create a soft and creamy emulsion.
  • Add smoked salt and black pepper and pulse to mix.