Roasted Mushroom, Lentil, & Goat Cheese Pâté - Better Nutrition Magazine - Supplements, Herbs, Holistic Nutrition, Natural Beauty Products

Roasted Mushroom, Lentil, & Goat Cheese Pâté

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Makes about 3 cups

spread

This mushroom lover's delight tastes best chilled. Serve with whole-grain crackers and endive leaves.

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.

per serving: 177 cal; 9g pro; 9g total fat (1g sat fat); 18g carb; 2mg chol; 20mg sod; 6g fiber;
2g sugars

From Mushroom Magic article.

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