Description
Lentil and Mushroom Pâté on Toast Points is a delectable vegan dish that combines the earthy flavors of sautéed mushrooms with hearty lentils, served atop crispy toast points. This easy-to-make recipe transforms everyday ingredients into a gourmet experience, ideal for gatherings or cozy nights in. With its rich aroma and satisfying crunch, this pâté will leave your guests asking for more.
Ingredients
Scale
- 1 cup green lentils
- 2 cups water
- 8 oz mushrooms (cremini and shiitake)
- 2 cloves garlic, minced
- 1 medium sweet onion, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh parsley or thyme, chopped
- Salt and pepper to taste
- 4 slices sourdough bread
Instructions
- Cook the lentils: In a medium pot, combine lentils and water. Bring to a boil and simmer for about 25 minutes until tender.
- Sauté mushrooms: In a skillet, heat olive oil over medium heat. Add onion and garlic; cook until translucent (about 5 minutes). Add sliced mushrooms and sauté until golden brown (8-10 minutes).
- Blend the mixture: Transfer cooked lentils and sautéed mushrooms to a food processor. Add herbs, salt, and pepper; blend until smooth with some texture remaining.
- Prepare toast points: Preheat oven to 375°F (190°C). Slice bread into triangles, arrange on a baking sheet, drizzle with olive oil, and bake for 10-12 minutes until golden.
- Serve: Spread pâté generously on warm toast points and garnish with additional herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Sautéing, Blending, Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice with pâté
- Calories: 180
- Sugar: 1g
- Sodium: 260mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg