Instead of the traditional Christmas pâté, it can be prepared in a vegetarian version with mushrooms. It is ideal for a Christmas breakfast with bread or as a stand-alone snack served with a warm mushroom sauce or even better horseradish.
Lentils are a source of well-assimilable protein, potassium lowering blood pressure and folic acid necessary for pregnant women.
- 3 glasses of red lentils
- 1 glass of dried mushrooms
- several mushrooms
- half a large celery
- big carrot
- 2 large onions
- 1 egg
- 5 tablespoons of olive oil
- 2 tablespoons of butter
- salt, pepper, marjoram to taste
Soak the mushrooms sufficiently in advance to make them soft. Boil the lentils. While boiling the lentils, cut the onion and fry it in oil with mushrooms. Add the mushrooms cut into strips to the pan. Stew everything together with a little salt and pepper. Also grate the carrot and celery on a grater with large eyes. When the lentils have boiled and cooled down, blend thoroughly and add onion mushrooms (along with the sauce in which they stewed) and vegetables. Add egg, olive oil, butter and spices to the mixture. Mix thoroughly. Then put the pâté into a gutter greased with butter and sprinkled with breadcrumbs.
Bake in an oven preheated to 180 degrees for about 30-40 minutes until the top of the pate is covered with a golden crust.