Jill Nussinow — From
The Veggie Queen by Jill Nussinow, MS, RD, Vegetarian Connection
Press: Santa Rosa, 2005. Reprinted with permission from the author.
To learn more about Jill and her work visit
her web site.
Be liberal with your use of parsley, as this
dish does not have brilliant colors despite its lively taste.
1 cup dried green lentils
1/2 ounce dried wild mushrooms
2 medium leeks, white part only, chopped
1/2 pound crimini mushrooms, thinly sliced
2 large garlic cloves, minced
1 clove garlic, crushed
1/2 cup finely chopped toasted walnuts plus 1/4 toasted halves for
1 tablespoon chopped fresh thyme or 2 tablespoons dried thyme
4 tablespoons quick-cooking or baby oats or oat flour
Salt and freshly ground pepper
1/4 teaspoon paprika
2 tablespoons balsamic vinegar
4 tablespoons chopped Italian parsley
Pick over the lentils and put them in a pot. Cover with water and
let them cook until they are soft, 35 to 45 minutes. Drain, reserving
liquid, and set aside.
Pour boiling water over the dried wild mushrooms and let them soak
for 15 to 30 minutes.
Heat the medium skillet. Add the leeks and dry sauté for
2 to 3 minutes. Squeeze the water out of the wild mushrooms (saving
the water) and add the mushrooms to the pan along with the crimini
mushrooms, minced garlic, and 1/2 cup walnuts. Cook over medium heat
until the mushrooms release their liquid, about 10 to 13 minutes.
Add the thyme and oats and cook for 4 to 5 minutes longer.
Puree mushroom mixture in the food processor with the lentils and
[balsamic] vinegar, adding 1/4 teaspoon freshly ground pepper and
1/4 teaspoon paprika. If the mixture seems too thick, add some lentil
cooking liquid or mushroom soaking liquid. Taste and add salt, if
Line a 3 to 4 cup terrine or narrow 10 X 4-inch bread pan with parchment
or wax paper. Sprinkle the parsley and 1/4 cup walnuts over the paper
and add the lentil-mushroom mixture. Cover and refrigerate for at
least 30 minutes until cooled down.
When ready to serve, unmold the pate and then invert. Ease
the pan off the pate, then peel off the paper. Surround the
pate with sprigs of parsley and cherry tomatoes, if in season.
Serve at room temperature with crackers or bread or Crostini (see
page 90 [in The Veggie Queen]).