Mushroom and Lentil Paté
If you’re looking for a dish that combines simplicity, elegance, and earthy flavors, mushroom and lentil paté might just be your new favorite recipe. This plant-based spread is guaranteed to be a crowd-pleaser. Plus, it’s as nutritious as it is delicious, packed with protein, fiber, and flavor goodness.
What Makes Mushroom and Lentil Paté So Special?
Pâaé is traditionally associated with rich, meaty flavors, but this vegan version offers a lighter yet equally satisfying alternative. The earthy depth of mushrooms combines beautifully with the hearty texture of lentils, creating a spread that’s rich, creamy, and bursting with flavor. Add a hint of garlic and caramelised onions and you’ve got a versatile dish that works as an appetizer, a snack, or even a sandwich filling.
Why You’ll Love This Recipe
Beyond its incredible flavor and versatility, mushroom and lentil paté is a nutrient powerhouse. Lentils bring protein and fiber to the table, while mushrooms are rich in antioxidants and B vitamins. It’s also budget-friendly, easy to make, and completely plant-based, making it a winner for everyone at the table.
The Recipe: Simple Ingredients, Big Flavor
This mushroom and lentil paté comes together with just a handful of ingredients that you might already have in your pantry and fridge. Here’s what you’ll need:
Ingredients:
- Cooked green or brown lentils (or canned, rinsed, and drained)
- Mushrooms (such as cremini or button), finely chopped
- Small onion, finely chopped
- Garlic cloves, minced
- Olive oil (or vegan butter)
- Balsamic vinegar
- Ground cumin
- Salt and black pepper
How to Elevate Your Paté Game
- Add creaminess: For an extra silky texture, blend in 1–2 tablespoons of tahini or plant-based cream cheese.
- Herbal garnish: Sprinkle fresh parsley, thyme, or chives on top for a burst of color and freshness.
- Make it ahead: This pâté stores beautifully in the fridge for up to five days, making it perfect for meal prep or entertaining.
- Pair it perfectly: Serve alongside pickles, olives, and a selection of breads for a luxurious antipasto platter.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Mushroom and Lentil Pate
Ingredients
- 1 cup (200g) cooked green or brown lentils (or canned, rinsed, and drained)
- 200g (7 oz) mushrooms (such as cremini or button), chopped
- 1 large onion, diced
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp ground cumin
- salt and black pepper to taste
- 1-2 tbsp tahini, for creminess optional
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion and sauté until soft and translucent (about 5 minutes). Add the mushrooms and cook for another 10 minutes until soft and browned.
- Stir in the cumin, black pepper and salt. Cook for another minute. Remove from heat and let the mixture cool slightly.
- In a food processor, combine the cooked lentils, mushroom mixture, garlic and balsamic vinegar. Blend until smooth or to your preferred texture. For a more rustic feel, leave it slightly chunky. Taste and adjust seasoning as needed.
- Transfer the paté to a container or serving dish, smooth the top, and drizzle with olive oil. Refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature with crusty bread, crackers, or fresh vegetable sticks.
Hello
Can I make the mushroom and lentil pate without oil?
Kindest regards
Jacqui
Hi, Yes, of course you can make, just fry the mushrooms and onion without oil and when blending, blend everything super well, if needed add a little bit of water 🙂