Roasted Wild Mushroom, Lentil And Walnut Pâté This is a wonderful dip to serve at any party. It's got a great nutty flavor. Even if you omit the walnuts the pâté will still taste delicious. Try spreading a thin layer on chicken or fish and broiling it with fresh bread crumbs sprinkled on top as a variation. (See Hummus-Crusted Salmon, for preparation.) Makes 8 Servings
	Ingredients: 3 cups cremini mushrooms 1 teaspoon ground bay leaves 1 tablespoon minced garlic 1 tablespoon umeboshi plum paste, optional 1 tablespoon minced shallots 1 tablespoon balsamic vinegar 2 teaspoons barley miso Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 cup green lentils Toasted pita wedges, rice crackers or Belgian endive, for serving 1/2 cup walnut pieces 1/2 cup chopped fresh basil
	Instructions: 1. Preheat the oven to 350°F. Toss the mushrooms, garlic, shallots and vinegar in a mixing bowl. Season with salt and pepper to taste. Spread the mixture on baking pan and roast for 15 minutes. 2. In a small saucepan, cook the lentils in 2 cups of water for 25 to 30 minutes, drain and reserve the cooking liquid. 3. Spread the walnuts on a baking pan and toast in the oven for 5 minutes. Set aside. 4. In a food processor combine the mushroom mixture, lentils, basil, bay leaves, umeboshi and miso. Drizzle in the olive oil and add the walnuts. Season with salt and pepper to taste. Serve with toasted pita wedges, rice crackers or endive. Note: Add the reserved liquid from the lentils to thin out the mixture if it becomes too thick.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop