Lentil and Mushroom Pâté - photo 1
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Lentil and Mushroom Pâté

Pikantne Vegetarian Dishes Appetizers 60 min Medium 2 wyświetleń ~45.45 PLN - (0)
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Description

Aromatic, moist vegetarian pâté combining green lentils and mushrooms with Polish additions: carrot, onion, and parsley. The pâté has a crispy, slightly golden crust and a creamy, yet not overcooked interior — making it perfect for slicing into sandwiches or serving as slices for an appetizer. Inspired by Polish cuisine: marjoram and parsley add freshness, while optional sorrel and walnuts introduce a spring twist. Serve the pâté with horseradish, pickled cucumber, or fresh salad — it pairs well with dark bread and slightly spicy yogurt mayonnaise. The recipe is beginner-friendly — each step is described in detail, with tips on how to assess the cooking level of the lentils and the evaporation of water from the mushrooms.

Ingredients Used

Ingredients (14)

Servings:
6
  • Green lentils 200 g
  • Mushrooms 500 g
  • Onion 1 szt. (~150 g)
  • Carrot 1.9 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 60 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Marjoram 4 g
  • Black pepper 4 szczypty (~2 g)
  • Salt 0.1 szczypt (~4 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Walnuts 40 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~45.45 PLN (7.58 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the lentils

1

Weigh 200 g of green lentils. Place the lentils in a sieve and rinse under cold water, shaking until the water runs clear. Put the lentils in a pot with 600 ml of cold water (ratio 1:3) and a small pinch of salt. Bring to a boil over high heat, reduce the heat to low, and cook uncovered for 20–25 minutes, until the grains are soft but not falling apart (they should hold their shape).

Ingredients: green lentils, Salt
Use a medium-sized pot with a lid; check every 5 minutes to avoid overcooking the lentils. If the water evaporates before they are tender, add 1–2 tablespoons of boiling water. The cooked lentils should be soft when bitten, but not mushy.

Frying vegetables and mushrooms

2

Meanwhile, prepare the mushrooms and vegetables: clean the mushrooms with a damp cloth, and slice them into 4–5 mm thick pieces. Peel the onion and chop it finely (0.5 cm). Peel the carrot and grate it on a coarse grater or chop it into small cubes. Heat 1 tablespoon of rapeseed oil (15 g) in a pan over medium heat. Add the onion and sauté for 5–6 minutes until it becomes translucent and slightly golden. Add the carrot and sauté for another 4 minutes until it softens. Push the vegetables to the side of the pan, add the remaining oil (15 g), and toss in the mushrooms. Sauté uncovered for 8–10 minutes, stirring occasionally, until the mushrooms release most of their water and lightly brown. Finally, add the garlic (15 g) and sauté for 30–40 seconds until fragrant.

Ingredients: Onion, Carrot, Garlic, Rapeseed oil
Use a large frying pan (diameter 26–28 cm) with a non-stick coating. If the mushrooms release a lot of water, increase the heat and fry longer until it evaporates; it is important that the mixture is not watery — excess moisture will change the consistency of the pâté.

Cooling the ingredients

3

After cooking the lentils, drain them very well in a sieve and leave for 5 minutes to let excess water evaporate. Combine the drained lentils with the sautéed mushrooms and vegetables in a large bowl. Add the chopped parsley (~30 g). Set the mixture aside to cool for at least 10 minutes — the ingredients should be warm but not hot, so the eggs do not scramble when mixing.

Ingredients: green lentils, Parsley
Use a large metal or ceramic bowl; it is important to evaporate the water. Check the moisture level by pressing with a spoon — the mixture should hold its shape but not be too dry.

Mixing and seasoning

4

To the slightly cooled mixture, add 120 g of egg (2 pieces) and 60 g of breadcrumbs. Add 4 g of marjoram, 2 g of pepper, and if necessary, 4 g of salt (add gradually). Use a food processor with short pulses to achieve a uniform but not completely smooth texture — the mixture should be compact and slightly chunky. If you don't have a food processor, use a potato masher or a wooden spoon and mix vigorously — the mixture will be more rustic but just as good. If the mixture is too runny, add 10 g of breadcrumbs at a time until you achieve the right consistency; if too dry, add 1–2 tablespoons of water from cooking the lentils.

Ingredients: Breadcrumbs, Marjoram, Black pepper, Salt
Use a food processor with a pulse function and pulse the mixture a maximum of 6–8 times — over-mixing will result in a paste instead of a pâté. If mixing by hand, knead for 2–3 minutes until a firm consistency is achieved.

Baking

5

Preheat the oven to 180°C (top-bottom). Prepare a loaf pan (about 24 x 12 cm): line it with baking paper and lightly grease it (you can brush it with a thin layer of rapeseed oil). Transfer the mixture to the pan, press it down evenly, and smooth the surface with a spoon. Optionally, sprinkle finely chopped walnuts (40 g) on top for crunch. Place it in the preheated oven and bake for 35–40 minutes — the pâté should have a golden-brown crust, and a skewer inserted should come out slightly moist but without wet mixture.

Ingredients: Rapeseed oil
Use a loaf pan of the specified dimensions — a pan that is too large will thin out the mixture, while one that is too small will cause it to overflow. If you have a thermometer, the internal temperature of the pâté should reach ~75°C.

Cooling and Slicing

6

After baking, remove the pâté from the oven and let it sit in the mold for 10 minutes. Then gently remove the pâté from the mold (use parchment paper to help) and cool it on a rack for another 30 minutes — the pâté will firm up and be easier to slice. Cut into slices about 1–1.5 cm thick with a sharp knife.

Do not slice the pâté immediately after taking it out of the oven — it will crumble. Cooling on a rack prevents a wet bottom under the pâté.

Serving

7

Serve warm or at room temperature. Arrange the slices on a board or plate, optionally garnish with sorrel leaves (30 g) and chopped walnuts. Serve with accompaniments: pickled cucumber, mustard, horseradish, or yogurt-mint dip.

Ingredients: sorrel
If you want to serve the pâté as a sandwich, lightly toast the slices in a dry pan for 1–2 minutes on each side — they will become crispy.

Fun Fact

💡

Lentils are one of the oldest cultivated legumes in Europe and were known in the kitchens of ancient cultures. In Poland, vegetable and legume pâtés have gained popularity as an alternative to meat pâtés in home and holiday cooking.

Best for

przystawka na imprezę kanapki na piknik wegetariańskie przyjęcie

Tips

🍽️ Serving

Serve the pâté warm or chilled. For decoration, use fresh herbs and tangy additions (pickled cucumber, pickled mushrooms) — they balance the earthiness of the lentils and mushrooms. Optional sorrel will add a spring-like acidity.

🥡 Storage

Store in the refrigerator in an airtight container for up to 4 days. You can cut into portions and freeze individually for up to 3 months — thaw slowly in the refrigerator and reheat in the oven for 10–15 minutes at 160°C to restore crispness.

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