Vegetarian Paté
Print Recipe

Mushroom, Lentil and Walnut Paté with Toasted Bread and Cranberry Chutney

A vegetarian paté made with mushrooms, lentils and walnuts
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Keyword: vegetarian, lentils, christmas, mushrooms, walnuts
Servings: 2



  • tbsp olive oil
  • 1 tbsp butter
  • 3 onions, chopped
  • salt and pepper to taste
  • 250 g champignons (0.6 lbs), sliced
  • 4-5 tbps lentils, boiled
  • 1 dl white wine (or 0.5 cups)
  • 1 tbsp cognac
  • 1 - 2 tbsp almond butter
  • 50 g walnuts
  • 4 bread slices


  • 1 dl (dried) cranberries (0.5 cups)
  • 0.5 dl white wine (0.25 cup)
  • thyme leaves



  • Heat oil in a pan at medium heat, and sauté the onion until translucent. Add salt, butter, mushrooms and keep sautéing until the champignons are tender (10 - 15 minutes). Add lentils, wine and cognac and cook for another 1 minute or until the liquids are evaporated. Put the mixture in a blender or food processor together with walnuts and almond butter. Blend until very smooth. This might take about 3-4 minutes, depending on your blender power. The thinner the better! 


  • In a pot heat 0.5 dl (about 0.25) of water and add cranberries, wine, thyme and a pinch of salt and pepper. Simmer for about 2 minutes or until the liquids are evaporated.

Garnishing and serving

  • Toast the bread slices and spread the paté on top. Garnish with the chutney and sprinkle with a little pepper.


You won't need to follow the quantities precisely, but you can be creative according to your taste. You might prefer your paté fatter, drier, or more liquid. Add more veggies, more lentils, more fat or more wine as you wish.