Ingredients: Serve with crackers or bread
- 250g chestnut mushrooms
- 1 clove of crushed garlic
- 250g puy lentils
- 1 small onion finely chopped
- 40g cooked beetroot
- 80g walnuts
- ½ tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- Salt/pepper
To top:
- 100g butter
- Peppercorns
- Fresh thyme
Method:
- Slice your mushrooms and fry in a pan with olive oil, after a few minutes, add the garlic and saute until cooked.
- Once cool enough, add to your blender along with the rest of the ingredients and blend – you can leave a handful of walnuts aside and add towards the end, if you’d like a slightly more chunky texture.
- Season to taste.
- Place the pate into ramekins, and then top with melted butter, a few peppercorns and sprigs of thyme.
- Leave in the fridge to set.
- Serve with crackers / bread / toast.
