French Mushroom Lentil Paté

davidlebovitz.com

Philippa James Hurley

12 medium-sized (100g, about 1 cup) button mushrooms

2 tablespoons olive oil

2 tablespoons butter, salted or unsalted

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

2 cups (400g) cooked green lentils

1 cup (140g) toasted walnuts or pecans

2 tablespoons freshly squeezed lemon juice

1 tablespoon soy sauce or tamari

2 teaspoons minced fresh rosemary

2 teaspoons fresh thyme, minced

2 tablespoons fresh sage or flat leaf parsley

optional: 2 teaspoons Cognac or brandy

1 teaspoon brown sugar

⅛ teaspoon cayenne pepper

salt and freshly ground black pepper

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