Lentil-mushroom pate
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | ounce | Dried porcini mushrooms |
| ½ | cup | Red lentils (or regular lentils), rinsed and drained, * see note |
| ½ | cup | Sliced leek |
| 14 | ounces | Beef broth |
| ½ | teaspoon | Dried thyme; crushed |
| 2 | Cloves garlic | |
| 1 | tablespoon | Olive oil |
| Belgian endive leaves | ||
Directions
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 mixture for 25-30 minutes. Place mushrooms, lentils, leek, beef broth, and thyme in a medium sauce pan. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes or until lentils are tender. Drain, reserving liquid. Place lentil mixture, garlic and olive oil in a blender container or food processor bowl. Cover and blend or process until smooth, adding just enough of the reserved cooking liquid (about ¼ cup) to make a spreadable consistency. Cover and chill. Serve with Belgian endive leaves.
Makes 12-14 servings.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 92.
Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@...> on Oct 26, 1997