Karen's Faux Pâté
A rich, savory plant-based pâté made from mushrooms, lentils, and toasted cashews. Seasoned with garlic, sweet onion, and a touch of rice wine vinegar. Serve warm or chilled with toasted baguette slices for an elegant appetizer.
Prep
15 min
Cook
30 min
Total
45 min
Servings
8
Ingredients
Instructions
- 1
Boil lentils in water with bay leaves until soft, about 10 to 20 minutes. Drain and remove the bay leaves.
- 2
Meanwhile, heat a small amount of oil in a pan and sauté the onions and garlic until translucent and fragrant.
- 3
Add the mushrooms and cook, stirring often over medium heat, until soft.
- 4
Set the mushroom mixture aside to cool for about 5 minutes.
- 5
Add the cashews to a pan and roast over medium-high heat until toasted.
- 6
Add the roasted cashews to a food processor and pulse until coarsely chopped.
- 7
Add the warm mushroom mixture and blend until smooth.
- 8
Add the lentils and rice wine vinegar, then blend until very smooth.
- 9
Season with salt and pepper to taste. Serve warm or chilled with toasted baguette slices.