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
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