• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • How To Vegan
  • Cook Books
  • About Us
  • Work with Us
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • How To Vegan
  • Cook Books
  • About Us
  • Work with Us
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To Vegan
    • Cook Books
    • About Us
    • Work with Us
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Classic Vegan Mushroom & Lentil Pâté

    Published: Nov 25, 2021 · Modified: Apr 5, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 8 Comments

    Jump to Recipe Print Recipe

    There are many versions of this classic Vegan Mushroom & Lentil Pâté around, but this is the one I make over and over, to serve to guests and to snack on over the festive season.

    This lovely vegan pate combines rich chestnut mushrooms, puy lentils in a smooth, luxurious tasting (but quite thrifty in reality!) blend that is perfect for winter snacking. Make a batch to take to a friend's house as a fancy get-together gift!

    A vegan pate picnic board, with mushroom and lentil pate, crackers and a knife spreading pate onto a cracker. this recipe
    Jump to:
    • 🍄Key Ingredients
    • 👩‍🍳How-To
    • ❓ FAQ
    • 🥨Serving Ideas
    • 📖 Recipe
    • 💬 Comments

    🍄Key Ingredients

    • Chestnut Mushrooms: I love the taste of chestnut mushrooms, but you could use portabella or field mushrooms.
    • Puy Lentils: Puy lentils have a lovely peppery, meaty taste that makes this pate really special. If you can't find puy lentils, substitute for green or beluga lentils. Don't use red lentils, it won't be the same.
    • Dried porcini mushrooms: dried mushrooms that are soaked then added to the mixture, add a depth of mushroomy flavour that is just perfect.
    • Brandy or Marsala wine: Added when cooking the mushrooms, a splash of brandy or wine adds a flavour that really brings out the mushroomyness of the mushrooms.
    • Thyme and Rosemary: Both these herbs pair partilarly well with mushrooms and lentils, and add their fragrance to the whole, rounding it out. Fresh is best, but dried also will work.
    • Optional Vegan Butter: to melt, then cool on top. For a classic effect! You can use a little of the butter when spreading onto your crackers or bread, to make the pate taste extra luxurious.
    A jar of vegan lentil and mushroom pate, with a spoon in it, and a cracker in front with pate spread on it.

    👩‍🍳How-To

    For the full recipe and how-to instructions for the Vegan Mushroom & Lentil Pâté, please head to the recipe card below. These visual prompts are here to help you with the steps and how the recipe should look as you go along..

    • If you're using uncooked lentils, pre-cook them in some stock until soft.
    • Boil a kettle and soak the dried mushrooms in 150ml of water.
    • Chop the fresh mushrooms into slices, along with garlic, and sautee in olive oil in a pan until the mushrooms reduce in size.
    • Once the mushrooms are reduced, splash in the brandy/marsala and cook the alcohol off, to leave behind just the flavour!
    • Soaking  Porcini Mushrooms
      Soak Porcini Mushrooms
    • Cut Garlic & Chestnut Mushrooms
    • Pan fry chesnut mushrooms
    • Add the herbs, salt & pepper to taste and the soaked dried mushrooms and cook.
    • Let the mushrooms cool a little.
    • Add the mushrooms and lentils to your blender and blend until smooth. If the mixture is a little difficult to blend add some of the water from the soaked dried mushrooms.
    • You want a thick, pate paste, that isn't too liquid. Taste and add more salt or pepper here if needed.
    • Add chopped dried mushrooms to the other mushrooms.
    • Blend everything up.
    • The pate should look like this.
    • Once blended, spoon into jars or whatever you want to serve the pate in.
    • Optional: Melt butter then pour over the top of the pate, and garnish with a sprig over rosemary. Leave in the fridge to set to make a layer of butter over the top.
    • Spoon the pate into jars.
      Spoon the pate into jars.
    • Top with melted vegan butter
      Top with melted vegan butter.
    • Add a sprig of rosemary to the mushroom and lentil pate and allow to cool.
      Add a sprig of rosemary and allow to cool.

    ❓ FAQ

    How long will this mushroom and lentil pate recipe store in the fridge?

    This recipe will store for up to 7 days in the fridge.

    Can the pate be frozen?

    I do not recommend freezing the pate. If you do decide to, it might affect the texture, in which case, you could try whizzing it up in the blender again.

    Do you have to add the butter layer to the pate?

    The butter layer is entirely up to you to use or not. It does look pretty to serve, but isn't necessary!

    Can I use dried herbs in this recipe?

    Yes, you can used either dried or fresh herbs.

    I don't have brandy or marsala wine, what can I use?

    You can substitute with white wine, or if you don't want to use alcohol, a little water and ½ teaspoon of sugar for sweetness.

    Where did you get the pâté jars from?

    I used simple kilner jars as they have a wide neck, but you can use any jar or ramekin you like.

    🥨Serving Ideas

    This recipe would be perfect to make for a vegan charcuterie board or cheese board. Or as part of a lovely Vegan Canape spread for a party!

    Or why not try some of these other recipes for snacks and entertaining!

    1. Easy Vegan Cashew Cream Cheese
    2. Super Seed Crackers!
    3. Vegan Carrot and Caraway Puree on Rosemary Sea Salt Crackers
    4. Beautiful Beetroot Hummus Dip
    5. We also have this round up of 35 amazing mushroom recipes!

    If you love this idea, please share this post with your friends and comment below; this helps others find my yummy recipes!

    Love & Vegan Yummies,

    Louise xx

    📖 Recipe

    Classic Vegan Mushroom & Lentil Pâté

    This easy to make Mushroom and Lentil Pâté is a classic for a reason. It's very simple to make, but tastes so luxurious!
    Prevent your screen from going dark
    5 from 9 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: French, Vegan
    Keyword: lentil, mushroom, Pâté
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 30 servings
    Calories: 38kcal
    Author: Louise-Claire Cayzer

    Equipment

    • Blender
    • Frying Pan
    • Jars or ramekins to serve.

    Ingredients

    • 250 g chestnut mushrooms
    • 250 g cooked puy lentils
    • 3 cloves garlic
    • 6 dried porcini mushrooms (you can also use dried shitake or other dried mushrooms. )
    • 1 teaspoon thyme
    • 1 teaspoon rosemary
    • 50 ml brandy, wine or marsala
    • 1 tablespoon olive oil
    • salt and pepper to taste.

    To serve

    • 50 g vegan butter
    • 1 sprig fresh rosemary

    Instructions

    For the Pate

    • Soak the dried porcini mushrooms in 100ml water.
    • Slice the chestnut mushrooms and garlic
    • Sautee the mushrooms and garlic in a pan with the olive oil until they reduce and look a little browned.
    • Remove the dried porcini from their water (save the water, you might need it later) and roughly chop.
    • Add the soaked, dried porcini to the pan of mushrooms, along with the herbs. Cook a little.
    • Add the wine/brandy/marsala and to the mushrooms and let it cook down. Season with a pinch of salt and pepper.
    • Let the mushrooms cool a little then add them all to your blender.
      Also add the cooked lentils here too.
    • Blend the pate until smooth. If it's a little difficult to blend, add a little of the soaked mushrooms water.
    • The pate should be thick and smooth.
    • Spoon the pate into clean, dry jars or ramekins that would be nice to serve in.

    Optional extra

    • Melt the vegan butter and pour over the pate in the ramekin so it forms a layer.
    • Pop on a sprig of rosemary and put the pate in the fridge to chill.

    To serve.

    • Serve with plenty of crackers or fresh crusty bread.

    Notes

    If you don't want to use wine or brandy, add a small teaspoon of sugar and a splash of water. 
    This recipe keeps for up to 7 days in the fridge. 
    If you do choose to freeze this, freeze for up to 3 months. It might change the texture a bit, so if it needs to, whizz it up in the blender again to re-smooth it out. 

    Nutrition

    Calories: 38kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 42mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

    Share the Vegan Larder Love!

    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)
    • Click to share on Reddit (Opens in new window)
    • Click to share on Pocket (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • Click to email this to a friend (Opens in new window)
    • Click to print (Opens in new window)
    • Click to share on Yummly (Opens in new window)
    « The Best Vegan Gravy Recipe
    Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method »
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Reader Interactions

    Comments

    1. Lisa says

      December 22, 2021 at 7:09 pm

      5 stars
      Perfect to eat on crostini!

      Reply
      • Louise-Claire Cayzer says

        December 22, 2021 at 7:11 pm

        Absolutely!

        Reply
    2. Tawnie Kroll says

      December 22, 2021 at 8:11 pm

      5 stars
      Full of flavor and really easy to make, too! Loved the step by step photos, thank you!

      Reply
      • Louise-Claire Cayzer says

        December 23, 2021 at 10:56 am

        Thank you! So happy you liked it!

        Reply
    3. Heather Perine says

      December 22, 2021 at 9:24 pm

      5 stars
      Oh love that this is a vegan pate! Would make a great appetizer for the holidays...just got to toast up some extra crostini!!

      Reply
    4. Sharon says

      December 22, 2021 at 10:34 pm

      5 stars
      So delicious and was a great addition to our holiday charcuterie board. We like to add vegan options so everyone can enjoy the charcuterie and this pate was perfect!

      Reply
      • Louise-Claire Cayzer says

        December 23, 2021 at 10:57 am

        Everyone loves this pate, not just the vegans, so it's great to share!

        Reply
    5. Jessica Formicola says

      December 22, 2021 at 10:48 pm

      5 stars
      I can't wait to make this for our NYE party! Definitely spreading it on some crostinis!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

    Everyone's talking about these recipes..

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Zucchini Babaganoush (Smokey Courgette Dip)
    • Wild Garlic Pesto- Foraged and Vegan!
    • Lentil Koftas with Tomato Curry Coconut Sauce

    Recipes for Tofu Lovers..

    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich
    • Vegan Tofu 'Egg' Salad Sandwiches - 3 Ways!

    Gluten Free Vegan Recipes

    • Easy Lemon Herb Tahini Sauce
    • Mushroom and Pea Risotto
    • Healthy Gourmet Vegan Chocolate Granola
    • Nigerian Peanut Yam Stew
    • Contact Us
    • About Us
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.