Roasted Mushroom, Lentil, & Goat Cheese Pâté

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This mushroom lover's delight tastes best chilled. Serve with whole-grain crackers and endive leaves. From article: Mushroom Magic.

  • 3 cupsServings


  • 1/2 cup brown lentils

  • 2 large garlic cloves, peeled and crushed

  • 1 pound crimini mushrooms, stems trimmed, coarsely chopped

  • 1 large shallot, chopped (about 1/2 cup)

  • 2 Tbs. olive oil, divided

  • 1/2 cup raw cashews

  • 1/4 cup raw walnuts

  • 1/4 cup soft, mild goat cheese

  • 2 Tbs. fresh thyme leaves, with additional whole sprigs for garnish


  1. Preheat oven to 400ºF.
  2. In medium saucepan, combine lentils with 11/4 cups water. Bring to a boil. Add garlic cloves, reduce heat, and simmer, partially covered, 20-25 minutes, or until lentils are soft and all of the water is absorbed. (If lentils dry out during cooking, add more water 2 Tbs. at a time.)
  3. While lentils are cooking, place mushrooms and shallots on large baking sheet. Drizzle with 1 Tbs. of the oil, mix with hands to coat, and roast at 400ºF for 10 minutes.
  4. Remove mushrooms from oven, add cashews and walnuts to pan, and continue roasting for 5 minutes longer, until mushrooms are tender and nuts are fragrant.
  5. Transfer cooked lentils to a food processor. Add roasted mushroom mixture, goat cheese, thyme, and process until smooth, frequently scraping down sides of food processor with a spatula. If mixture seems too dry, drizzle remaining 1 Tbs. olive oil through feeder tube while processing. Season with sea salt and white pepper.
  6. Pack pate into a ramekin, smooth top, and chill for at least 1 hour before serving. Garnish top with fresh thyme leaves.

Nutrition Information

  • Calories: 77
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 2 mg
  • Fat Content: 9 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 20 mg
  • Sugar Content: 2 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.