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Receta Lentil Mushroom Pate
by Global Cookbook

Lentil Mushroom Pate
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Ingredientes

  • 1/2 ounce Dry porcini mushrooms
  • 1/2 c. Red lentils (or possibly regular lentils), rinsed and liquid removed, * see note
  • 1/2 c. Sliced leek
  • 14 ounce Beef broth
  • 1/2 tsp Dry thyme, crushed
  • 2 x Cloves garlic
  • 1 Tbsp. Extra virgin olive oil Belgian endive leaves

Direcciones

  1. Decorticated red lentils have had the seed coat removed so they cook in less time than regular lentils. If using regular lentils, cook the seasoned mix for 25-30 min. Place mushrooms, lentils, leek, beef broth, and thyme in a medium sauce pan. Bring to boiling; reduce heat. Cover and simmer for 10-12 min or possibly till lentils are tender. Drain, reserving liquid. Place lentil mix, garlic and extra virgin olive oil in a blender container or possibly food processor bowl. Cover and blend or possibly process till smooth, adding just sufficient of the reserved cooking liquid (about 1/4 c.) to make a spreadable consistency. Cover and chill. Serve with Belgian endive leaves.
  2. Makes 12-14 servings.