Mushroom Walnut & Thyme Pate

Mushroom, Walnut & Thyme Pate

(Serves 4)


1 cup walnuts

1 onion, finely diced

1 large mushroom or 1 cup mushrooms, sliced

1 tbsp mirin

4 sprigs fresh thyme

1 ½ cups cooked puy or brown lentils

Handful of fresh parsley, leaves only, plus extra to garnish

4 tbsp miso paste

Salt & pepper, to taste

1 loaf sourdough, sliced and toasted

4 cherry tomatoes, sliced into thin rounds


Heat a pan over a high heat. Add the walnuts and toast them for a couple of minutes, then remove from pan.

Add onion and garlic and saute until soft. Add mushroom and saute until soft and brown, then add mirin and stir well.

In a blender or food processor, add the toasted walnuts, thyme leaves, cooked lentils, parsley. Mushroom mix and miso paste. Process to a smooth mixture and place into a bowl, adding salt and pepper to taste. Mix well.

To serve, place the toasted sourdough on a board or plate, top with pate, cherry tomato slices and parsley leaves. Note: the pate will keep for upto 4 days in the fridge.

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