Lentil-Mushroom Pate Recipe - Cooking Index
Lentil-Mushroom Pate Recipe - Cooking Index
| 1/2 oz | 14g | Dried porcini mushrooms |
| 1/2 cup | 118ml | Red lentils - (or regular lentils), rinsed and |
| * see note | ||
| 1/2 cup | 118ml | Sliced leek |
| 14 oz | 397g | Beef broth |
| 1/2 teaspoon | 2.5ml | Dried thyme - crushed |
| 2 | Garlic | |
| 1 tablespoon | 15ml | Olive oil |
| Belgian endive leaves |
Decorticated red lentils have had the seed coat removed so they cook in less time than regular lentils. If using regular lentils, cook the seasoned mixture for 25-30 minutes.
Place mushrooms, lentils, leek, beef broth, and thyme in a medium sauce pan.
Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes or until lentils are tender. Drain, reserving liquid.
Place lentil mixture, garlic and olive oil in a blender container or food processor bowl. Cover and blend or process until smooth, adding just enough of the reserved cooking liquid (about 1/4 cup) to make a spreadable consistency. Cover and chill.
Serve with Belgian endive leaves.
Makes 12-14 servings.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 92.
Source:
Nick Stellino
Average rating:
6 (1 votes)
Submit your rating:
Click a star to rate this recipe.