Faux Gras

Ingredients

• 1/2 cup walnuts, toasted
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh chives

Directions

1. Clean the mushrooms with a wipe, then trim away a little from the stem ends, especially any rough spots, and slice them. Warm the olive oil and butter in a wide saucepan or skillet. Stir in the onions and garlic, and cook, stirring often, until the onions look translucent, 5 to 6 minutes. Add the mushrooms and continue cooking, stirring now and then, until the mushrooms are tender and fully cooked, another 5 to 8 minutes. Take the pan off the heat.
2. Add the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac if you are using it, brown sugar, and cayenne to a food processor. Spoon in the mushroom mixture from the pan and blend until the pâté is completely smooth. Taste it, then adjust with salt, pepper, and more cognac, soy sauce, or lemon juice if the flavor needs a little balancing.
3. Transfer the pâté to a small serving bowl and chill it in the refrigerator for a few hours, until it has firmed up.