Heat up couple of tablespoons of oil in a frying pan and fry sliced mushrooms and onions (with a pinch of salt) until they start to soften.
Add finely chopped/minced garlic, some fresh thyme and chopped sage leaves (or whatever herbs you’re using) and fry for another couple of minutes.
Transfer mushroom and onion mixture into food processor and add all the remaining ingredients with the exception of sunflower seeds and blend until smooth.
Add handful of sunflower seeds and give the mixture another quick blend. It is more to incorporate the seeds into the mixture rather than to puree them. You can also leave the seeds out completely if you prefer completely smooth pâté.
Transfer pâté mixture into small dishes/ramekins and decorate with some fresh herbs/peppercorns etc.
Melt some vegan butter and gently spoon it over the pâté. Pop your dishes into the fridge too cool down and for the butter to set.
Once butter has set, cover the dishes gently with beeswax wraps or whatever wraps you're using to prevent pâté from drying out.
Enjoy as starter/appetiser, in sandwiches etc. Check out serving suggestions above.
Nutritional information is approximate, per serving based on 8 servings and should be treated as a guideline only.
Feel free to use regular button mushrooms instead. You could also use portobellos.
Puy lentils can be substituted with cooked green or brown lentils. If using tinned lentils, make sure to drain and rinse them thoroughly first.
Use ½ small white onion or 1 shallot instead of red onion.
Feel free to use cooked, vacuum packed beetroot here. Just make sure it isn't flavoured or packed in vinegar.
I like to use fresh thyme leaves (use as much or as little as you want) and about 5 sliced sage leaves in my pâté. Feel free to use dried herbs instead.
Feel free to use different herbs like fresh rosemary or parsley.
Mushroom & Walnut Pâté can be stored in the fridge for up to a week. Freezing not recommended.
For best flavour, bring it to room temperature before serving.