Side Pannel
Lentil-Mushroom Pate
Ingredients List
- 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
Directions
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.
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.
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