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.