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Mushroom, olive and sundried tomato pate

Prep Time:

10 minutes

Cook Time:

10 minutes

Serves:

Many!

Level:

Snack / lunch

About the Recipe

Ingredients

1 tbsp olive oil or coconut oil

1 small onion, chopped

1 clove garlic, crushed

50g chestnut or cremini mushrooms, sliced

100g cooked green lentils (from a tin is fine)

30g walnuts

2 tbsp chopped fresh parsley or oregano

2 tbsp apple cider vinegar

4 sundried tomatoes in oil, chopped

10 olives, sliced

Sea salt and freshly ground black pepper to season.

Preparation

Heat the olive oil or coconut oil in a frying pan and fry the onion over a medium heat until soft. Add the garlic and mushrooms and sauté until softened and the juice from the mushrooms has evaporated. Remove from the heat and tip into a blender.


Add the remaining ingredients to the blender and blend until you have a slightly chunky consistency. If the mixture is too thick, add a splash of water. Season as desired.


Spoon the pate into a jar and store in the fridge for up to three days.

Serve with oat cakes, crackers or, as shown, in lettuce/chicory leaf cups10

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