Mushroom, Walnut & Thyme Pate
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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