Two paté versions, mesmerizing patés

Overture

I decided to make a paté and it appeared as two version of it: one with mushrooms and another… without mushrooms!

I followed the instructions on YouTube video by FRESH PRINCESS: Faux Gras: Vegetarian Fois Gras (Mushroom Paté)

I changed some ingredients with what I had in fact in the kitchen, so my version #1 and version #2 are not identic with the seen on YouTube.

Now you have 3 options instead of one!

The instructions for mesmerizing paté

Recipe

Before you start (more info on a page 2)

For note: 2-4 h (up to 8 h or overnight) are needed for green lentils to soak before cooking

Basic rule: before you start you may wash/clean and drain/dry vegetables, herbs, fruits and other ingredients when needed

Ingredients for version#1 with mushrooms

ingredient	eu	us
chanterelle mushrooms	100 g	about 1 cup
onion, peeled and diced	1	1
garlic cloves, peeled and minced	4	4
ghee butter	2 Tbsp	2 Tbsp
green lentils, cooked, not salted	250 g	1⅟4 cups
walnuts, toasted	140 g	1 cup
black pepper, milled	¼ tsp	¼ tsp
melted butter	4 T bsp	4 Tbsp
lemon juice, freshly squeezed	4 Tbsp	4 Tbsp
tamari	1 Tbsp	1 Tbsp
olive oil	2-4 Tbsp	2-4 Tbsp
fresh rosemary, minced	2 tsp	2 tsp
fresh sage, minced	2 tsp	2 tsp
salt	1-2 tsp	1-2 tsp
prunes	75 g	½ cup

Ingredients for version#2 with seeds

ingredient	eu	us
onion, peeled and diced	1	1
ghee butter	2 Tbsp	2 Tbsp
green lentils, cooked, not salted	250 g	1⅟4 cups
pumpkin seeds, toasted	50 g	1/2 cup
sunflower seeds, toasted	60 g	1/2 cup
black pepper, milled	¼ tsp	¼ tsp
melted butter	4 Tbsp	4 Tbsp
lemon juice, freshly squeezed	1 Tbsp	1 Tbsp
olive oil	2-4 Tbsp	2-4 Tbsp
fresh oregano, minced	2 tsp	2 tsp
fresh thyme, minced	2 tsp	2 tsp
salt	1-2 tsp	1-2 tsp
cranberries, dried or fresh	50 g	2 oz

How to make it

• Prepare it according to the instruction in the video above. Adjust the ingredients
• For the version #1 – after the work with a food processor is done, add pieces of prunes to paté and mix well with a spatula
• For the version #2 – use cranberries for decoration on a top of paté
• For both versions – use ghee butter for cooking onion, and add melted butter to a paté when in a food processor.

Important notes:

• I try not to use vegetable oils for cooking, especially olive oil, because they are not “adapted” to resist high temperatures and form non-healthy compounds. Instead, I use ghee butter (that would be vegetarian version), or one may use just water for cooking onions (as I saw on another vegan channel people do). Adding melted butter to a paté mass is also optional, however, I just like the taste:)
• Usually I soak nuts or seeds, but for this recipe I did not. Next time would like to try to toast nuts and seeds after soaking
• The two versions of paté, which seems to be very similar according to the ingredients, in fact DIFFER A LOT in taste, like absolutely two differently prepared appetizers. Try both versions to find your best!
  • Version#1 with mushrooms reminds original paté and should be delicious not only for vegans/vegetarians, but for a meat-eater too (checked!)
  • Version #2 with seeds is something absolutely new in a kingdom of tastes and therefore highly recommended to try! It does not remind regular paté, it is just a totally new tasty dish.