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Faux Gras Appetizer

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Ingredients Method

Ingredients
  

  • 1 cup brown lentils
  • ⅔ cup mushroom mix: oyster Black trumpet, Portobello, and Porcini
  • ½ cup walnuts
  • ½ medium white onion
  • 2 cloves garlic
  • 1 tsp Rosemary dried
  • 1 tsp Thyme dried
  • salt and pepper to taste
  • ¼-½ cup olive oil as needed

Method
 

  1. Chop onion and garlic cloves and set aside.
  2. Rinse and soak lentils in water to cover for 15-20 minutes.
  3. Place dry mushrooms in a bowl and cover with boiling water for 15 minutes to soften.
  4. Toast walnuts on medium high heat in a dry skillet. Set aside in separate plate when toasted.
  5. Sauté onion for 5 minutes until translucent.
  6. Add garlic and sauté for 3 minutes more.
  7. Drain mushrooms and reserve water, add softened mushrooms to onion and garlic mixture. Sauté for another 10 minutes on medium low heat.
  8. Season with spices.
  9. When lentils are cooked, combine all ingredients in food processor until smooth. Continue to add liquid reserved from mushrooms and lentils as needed to make a smooth consistency.
  10. Add olive oil if needed to make a creamy texture.
  11. Garnish and serve with other vegetables or crackers.