Delectable and Satisfying "Faux" Gras

This is a French-style Mushroom + Lentil Pate. It’s super satisfying to your tastebuds with its umami flavor and super filling with its high fiber + modest protein content! Enjoy with raw or lightly steamed veggies, whole grain crackers, or even as a sandwich filling for a twist on a veggie sandwich!

Adapted from David Lebovitz

Lentils double in volume when cooked, so 1 cup of dried lentils will yield the approximate amount in this recipe. They usually take about 20 to 30 minutes to cook until soft, but check the directions on the package for specific guidelines. If avoiding gluten, use tamari instead of soy sauce.

• 8-10 medium-sized Cremini mushrooms

• 4 tablespoons olive oil

• 1 small onion peeled and diced

• 2 cloves garlic peeled and minced

• 2 cups cooked green lentils

• 1 cup 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

• 1/8 teaspoon cayenne pepper

• salt and freshly ground black pepper

1. Clean the mushroom, slice into quarters. Heat the olive oil in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 8 minutes. Remove from heat.

2. In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, to taste.

3. Scrape the pâté into a bowl and refrigerate until firm/chilled. Caveat: I really enjoy this warm just out of the processor with some whole grain crackers or bread! Enjoy!

*This will keep for 4 days in the fridge, or frozen for up to 2 months if well wrapped.