Free Recipe Lentil-Mushroom Pate

Recipe Type: A Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Lentil-Mushroom Pate Recipe

1/2 oz Dried porcini mushrooms
1/2 c Red lentils (or regular
-lentils), rinsed and
-drained, * see note
1/2 c Sliced leek
14 oz Beef broth
1/2 ts Dried thyme; crushed
2 Cloves garlic
1 tb Olive oil
Belgian endive leaves

Lentil-Mushroom Pate Preparation

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. Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <> on Oct 26, 1997

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