This crazy delicious vegan mushroom pâté with lentils is a sure winner for a weekend party night!
To make this mushroom pate, shiitake and oyster mushrooms are steamed and blended with cooked green lentils, walnuts and tamari to get an umami-rich delicacy spreadable on a piece of toasted bread or vegetable crudites.
Believe me, even your friends, meat lovers, won’t be disappointed after trying it. You simply can’t go wrong with it!
Which ingredients will you need for this mushroom pâté?
- Olive oil
- Shallots
- Garlic
- Green lentils
- Shiitake & oyster mushrooms
- Walnuts
- Tamari
Shopping Tips
Lentils: For this recipe, you will need dried green lentils, which don’t need prior soaking and need only 15-20 minutes of cooking. In case you are on a tight schedule, you can also buy canned lentils; just remember that they are a nutritionally poorer option. Canning harms the content of vitamins, dietary fibre and other complex carbohydrates, which is why I always use dried lentils in my recipes.
Mushrooms: When buying mushrooms, make sure they are firm to the touch and light in texture. Avoid those that started to soften or those with visible dark spots as they began to decompose. Here you can find some useful tips on how to store mushrooms for longer freshness.
In case you buy more mushrooms than this recipe calls for, make sure to store them properly and use them to make vegetarian stuffed peppers or spiced mushroom pasta with tofu sauce.
Also, in case you have a batch of frozen mushrooms in your freezer, this might be an excellent opportunity to use them. Just take them out of the freezer the day before and leave them in the fridge overnight to thaw before you use them for this recipe.
Tamari: Tamari is a soy sauce from Japan but with less sodium and a thicker consistency than its Chinese “brother”. Tamari also has a lower content of wheat (<10%) than other soy sauces. You will find it in better-equipped supermarkets and speciality stores.
Substitution options
Green lentils: You can easily go with French green or puy lentils, brown or black ones instead of green ones.
Mushrooms: Instead of oyster and shiitake, you can go for various mushrooms, from king oyster, cremini, white button mushrooms, or a combination of your own. In that case, the steaming time will be slightly different.
Shallots: Even though I think shallots are working perfectly in this recipe, you can substitute them with yellow or red onion.
Tamari: Instead of tamari, go for soy sauce but try to find the one with lower sodium content or simply use a little bit less of the classic soy sauce.
2 responses
Vrlo dobro osmišljeno !👍🥂
Hvala! Baš mi je to drago čuti:)