🎄 Ultimate Vegan Umami Christmas Pâté

A luxurious, savory mushroom and lentil pâté. Perfect for making in advance and easy to transport.

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Step 1

1. Sauté the Base (approx. 5 mins) Heat a splash of olive oil in a large skillet or frying pan. Sauté the onion/shallot and garlic over medium heat until soft and translucent.

Step 2

2. The Mushroom "Magic" (approx. 15–20 mins) Add the finely chopped mushrooms to the pan. -Phase 1: The mushrooms will initially release a lot of liquid (it might look like soup). -Phase 2: Keep cooking over high heat until all the moisture has evaporated. -Phase 3: Once the pan is dry, continue frying for another 5 minutes until the mushrooms are dark brown and caramelized. This step is crucial for the deep umami flavor!

Step 3

3. Add Flavorings (approx. 2 mins) Stir in the sun-dried tomatoes, thyme, and balsamic vinegar (or cognac). Let the liquid evaporate for about 1 minute. Remove the pan from the heat.

Step 4

4. Blend (The Immersion Blender Method) -Place the sautéed mushrooms in a high mixing bowl or container. -Add the well-drained lentils, toasted walnuts, miso paste, and soy sauce. -Use an immersion blender (stick blender). Pulse and blend until you reach a thick paste. Tip: Don't over-blend; it's nice to keep a little texture from the walnuts and lentils. -Taste it! Add plenty of black pepper and a pinch of salt if needed (remember the miso is already salty).

Step 5

5. Set and Transport -Line a plastic container (with a lid) with parchment paper or cling film (let the edges overhang). -Spoon the pâté into the container and press down firmly with the back of a spoon to remove air bubbles. -Cover and refrigerate for at least 4 hours, ideally overnight. This allows the flavors to develop and the texture to firm up.