Place in a pot, cover generously with cold water and bring to a boil. Reduce heat and cook until tender (about 15-20 minutes).Drain and set aside.
For the Pine Nuts:
In a non-stick frying toast the pine nuts over medium heat until lightly browned. Careful not to burn. This should be about 3-4 minutes.Remove from heat, and pour into a bowl to cool.
For Mushrooms:
Clean and slice mushrooms.
In the same non-stick pan you used for the nuts, heat the oil over medium heat.
Add the mushrooms and onions. Cook until water is released from the mushrooms. Careful not to brown the mushrooms. This should take about 5 minutes.
Add the brandy and garlic powder. Cook for an additoinal 30 seconds. Remove from heat.
For Pate:
Place ALL the ingredients to a food processor.
Blitz until smooth. Adjust seasonings to your liking. You might want to add more cayenne for a nice kick of heat.
Place in bowl. Cover and place in fridge for at least 2 hours to chill.
Garnish with additional thyme leaves and ENJOY!
Video
Notes
This makes approximately 2 cups of pate. Keep leftovers in the fridge for 2-3 days. Pate freezes well. Thaw in the fridge before eating.Great as a cracker topping. Awesome in sandwiches and wraps too.**NOTE** Lentils can be made ahead of time and kept in the fridge until ready to use. In a pinch, you could use canned lentils.
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