truffled wild mushroom pâté

This gorgeous Mushroom Pate is a beautiful vegan pâté flavoured with wild mushrooms and a whisper of fragrant truffle oil. Serve with toasted sourdough and your favourite crackers, along with a glass of wine.

2 tbs dried wild mushrooms
100g (3 1/2 oz) French green lentils
2 shallots, finely chopped
3 tbs olive oil
300g (10oz) wild mushrooms (swiss brown/cremini, king brown, button and wood ear), chopped
2 tbs cognac (bourbon or port are also fine substitutes)
2 garlic cloves, finely chopped
3 tbs thyme leaves, roughly chopped
200g (7 oz) tinned cannellini beans , drained
1/2 tsp salt plus more to taste
1/2 tsp truffle oil , or more to taste
1/2 tsp soy sauce
1/2 tsp agar agar powder
thyme leaves

View the full recipe at Delicious Everyday →