Mushroom and Nut Butter Pate Recipe

Name: Mushroom and Nut Butter Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 45 ml vegetable oil; 1 medium onion, chopped; 12 celery rib, chopped; 350 g mushrooms, assorted speciality mushrooms such as shiitake, oyster, horse, blewits, sliced; 150 g red lentils; 500 ml vegetable stock or 500 ml water; 1 sprig thyme; 50 g nut butter (such as almond or cashew nut butter); 3 garlic cloves, crushed; 25 g bread, crusts removed; 75 ml milk; 15 ml lemon juice; 4 egg yolks; celery salt, to taste; fresh ground black pepper, to taste

Servings: persons

45 ml vegetable oil
1 medium onion, chopped
12 celery rib, chopped
350 g mushrooms, assorted speciality mushrooms such as shiitake, oyster, horse, blewits, sliced
150 g red lentils
500 ml vegetable stock or 500 ml water
1 sprig thyme
50 g nut butter (such as almond or cashew nut butter)
3 garlic cloves, crushed
25 g bread, crusts removed
75 ml milk
15 ml lemon juice
4 egg yolks
celery salt, to taste
fresh ground black pepper, to taste

1
Preheat the oven to 180C/350F/Gas 4, heat the oil in a large saucepan, add the onion and celery and brown lightly.
2
Add the mushrooms and soften for 3-4 minutes; then remove a spoonful of the mushroom pieces and set aside.
3
Add the lentils, stock and thyme, bring to the boil uncovered and simmer for 20 minutes or until the lentils have fallen apart and the liquid has reduced.
4
Place the nut butter, garlic, bread and milk in a food processor and blend until smooth.
5
Add the lemon juice and egg yolks and combine; add the lentil mixture, blend, then season well.
6
Lastly stir the reserved mushrooms into the mixture.
7
Turn the mixture into a 1.2 litre pate dish, stand in a roasting tin half-filled with boiling water, cover and cook for 50 minutes.
8
Allow to cool before spooning from the dish.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 45 ml vegetable oil, 1 medium onion, chopped, 12 celery rib, chopped, 350 g mushrooms, assorted speciality mushrooms such as shiitake, oyster, horse, blewits, sliced, and more.

Yes, Mushroom and Nut Butter Pate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Nut Butter Pate

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