Oven-baked vegan lentil pâté infused with shiitake mushrooms is one of the best things you can have for lunch. Spread it on toasted bread or on dark rye bread as we often do and top it with some fried button mushrooms and maybe a dash of parsley, and you'll find yourself in heaven!
You’ll always find a pâté at family lunches in Denmark, but like everything else here, they’re made of pork (oh and topped with bacon too)... so of course we had to create the perfect vegan edition! Now we always bring this pâté to family lunches and brunches during the holidays and throughout the year. We love to spread the vegan gourmet love, so we made our families try it and they like it too!
We have refined our lentil pâté recipe for years, but it turns out the best kind is actually really simple. And now we're ready to share it with you guys. This is by far the best pâté/spread we’ve tried, and we can't wait to hear what you guys think.
Ingredients for the Pâté:
* Shiitake mushrooms are perfect because of their umami flavour, but they aren't easy to find in regular supermarkets. We buy ours at an East Asian supermarket in town. If you can't find any shiitakes, you can use other types of mushrooms, but choose a flavourful kind.
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