This pate is an absolute winner! It’s by far the best one I’ve ever made and the way it came out exceeded my greatest expectations! It’s super creamy and soft and tastes so rich and sophisticated but at the same time very heart-warming and comforting.
I served it for a birthday dinner I cooked for my friends (none of them was vegan) and everyone loved it so much we demolished the whole thing instantly! I am officially adding it on my list of vegan dishes that impress every non-vegan 🙂
It really isn’t difficult to make and doesn’t require much time or preparation, you can make it on the day of serving or a few days in advance (it stores really well in the fridge).
Make sure you try this recipe guys, it really is amazing!
For the pate:
- 100g dried green lentils (weight before cooking)
- 50g couscous (weight before soaking)
- 3 medium onions
- 700g chestnut mushrooms
- 100ml sunflower oil, plus extra for frying
- 2 bay leaves
- 2 juniper berries
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 4-5 tablespoons soy sauce
- 2 tablespoons porcini mushroom paste (optional)
- 2 tablespoons balsamic vinegar
- salt and pepper
For the caramelised onions:
- 3 medium red onions
- 2 tablespoons olive oil
- 200ml red wine
- 50ml maple syrup
- 30ml balsamic vinegar
- a pinch of salt
To make the pate:
- Start by cooking the lentils for a little longer than it says on the instructions on the packaging. You want them to be very soft and slightly overcooked.
- While the lentils are cooking, heat 3-4 tablespoons of oil in a large pan. Add chopped onions and cook on medium heat for about 5 minutes, stirring occasionally. Add bay leaves and juniper berries. Cut the mushrooms into smaller pieces and add to the pan. Cook for about 15 minutes stirring occasionally until the mushrooms and onions are well cooked through. Take off the heat and remove bay leaves and juniper berries.
- Place the couscous in a small bowl and add approx. 120ml boiling water, then leave it aside for a few minutes to soak.
- Preheat the oven to 180 degrees Celsius.
- Put the lentils, couscous, soy sauce, balsamic vinegar, mushroom paste, garlic and onion powder, oil and cooked mushrooms and onions into a food processor and season with salt and pepper. Blend until smooth mass forms. It should be thick and sticky.
- Lay a rectangular loaf tin with greaseproof paper and transfer the mass into the tin. Even out the surface using a spatula and place the tin in the oven. Bake for 55-60 min, take out and set aside to cool. Do not take out of the tin when still hot.
- Store in the fridge for up to 5 days.
To make caramelised onions:
- Slice the onions into thin strips and place them in a medium pan. Put the pan on low heat and drizzle the onions with olive oil. Cook for 5 min stirring occasionally.
- Increase the heat to medium, add red wine and cook for 5 min stirring occasionally.
- Add maple syrup, vinegar and salt, then take the heat down to low and cook for 10 min until soft and sticky. Take off the heat and set aside.
- Store in the fridge for up to 7 days.
Serve the pate on a slice of grilled sourdough bread with caramelised onions on top and a drizzle of truffle oil for extra flavour.