Mushroom-Lentil Pate
From The Passionate Vegetarian by Crescent Dragonwagon. p.202 T mild vegetable oil, such as corn, canola, or peanut
2 T butter
2 lge onions, diced
1 carrot, diced
3 bay leaves
3 cloves garlic, minced
1/2 lb. regular domestic mushroons, cleaned and quartered
1/2 lb. shitake mushrooms, stems removed (reserve for stock), cleaned and sliced
2 c. cooked, very soft lentils (1 c. dry)
1/4 c. almond or cashew butter
1/4 nutritional yeast
2 to 3 T cognac or brandy
1 T tamari or shoyu soy sauce
Salt and freshly ground black pepper to taste
Minced red, green, and yellow peppers
1 sprig Italian parsley
0. If using dried lentils (I use red ones), boil 1 cup of dry lentils in 2 cups of water for about 20 - 30 minutes, until very soft. Pour off any unadsorbed water (or put through a sieve).
1. Place a 12 inch skillet over medium heat. Add the oil and butter; when hot, add the onions and saute for 3 minutes. Lwer the heat slightly. Add the carrot and then the bay leaves. Saute, stirring often, until the vegetables are quite soft but not brown, another 6 to 7 minutes. Add the garlic and mushrooms and saute for 8 minutes more. Remove and discard the bay leaves.
2. Scrape the mixture into a food processor. Add the lentils, nut butter, nutritional yeast, cognac, and tamari sauce. Pulse until smooth. Taste for seasoning and, if necessary, add alt and pepper. Pulse again. Scoop the spread into ramekins and refrigerate overnight to let the flavors blend. Serve at room temperature, garnishing with a confetti of peppers and a parsley sprig, with lots of crudites and crackers.