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mushroom walnut #lentil #pate vegan glutenfree - ricetta pate di lenticchie e noci ai funghi con miso #vegan senza glutine
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This simple tasty and healthy MUSHROOM WALNUT LENTIL PATÉ is a gluten-free vegan alternative to the classic recipe, rich in protein and healthy ingredients! It will make you feel full and satisfied for longer. Enjoy it as a savoury snack with vegetable sticks, crackers, wraps or sandiwches.
Portata Aperitif, Appetizer, spread
Cucina Vegan Gluten Free
Preparazione 5 minuti
Cottura 10 minuti
Tempo totale 15 minuti
Porzioni 10 servings
Calorie 87kcal
Chef Beauty Food Blog


  • 2 oz ~ 60g shiitake or porcini mushrooms
  • 3 tbsp extra virgin olive oil
  • 1/2 cup ~ 40g red or spring onion sliced
  • 2 garlic cloves minced
  • 1/2 tsp brown sugar
  • 2 bay leaves optional
  • 1 tbsp balsamic vinegar
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 tbsp tamari  or soy sauce if not gf
  • 2 tsp miso paste or 2-3 tbsp capers
  • 1 tbsp fresh rosemary
  • 8 sage leaves
  • 1 tbsp fresh thyme
  • 1 cup ~ 85g walnuts
  • 1 1/2 cup ~ 225g cooked lentils about 8 oz
  • 1/8-1/4 tsp salt and pepper to taste


  • Clean and slice the mushrooms.
  • In a large skillet, heat the olive oil and add the onions, minced garlic, sugar and bay leaves.
  • Cook for 5 minutes, stirring often.
  • Add the mushrooms and continue cooking for other 3-4 minutes.
  • Add the balsamic vinegar, apple cider vinegar, tamari and fresh herbs. Stir and continue cooking for other 2-3 minutes, until the mushrooms are soft and cooked through.
  • Meanwhile, coarsely chop and toast the walnuts in a pan with a teaspoon of oil or in a preheated oven at 180 °C/350°F for 8 to 10 minutes.
  • Add the lentils and roasted nuts to the mushrooms and stir. Remove bay leaves and transfer to a food processor or blender. Lat rest for 5 minutes then add miso or capers and process until the mixture is thick and smooth. Add 1-2 tablespoon of filtered water to make the paté creamier if necessary.
  • Add salt and pepper to taste.
  • Transfer to a bowl and serve with toasted bread, crackers or as an appetizer. You can also use the paté to stuff sandwiches.
  • Cover with a lid and store in a refrigerator for 4-5 days or in the freezer up to 6 months.


  • Calories: 87 Kcal for 1 of 14 servings, but the portion is quite big so you can serve from 10 (122Kcal) up to 14-16 portions! 
  • The preparation time does not include the cooking of lentils.
  • If you make this recipe, remember to use the hashtags #beautyfoodblog and tag  @beautyfoodblog  on Instagram e BeautyFoodblog on Facebook.Subscribe to the BEAUTY FOOD NEWSLETTER | ENGLISH and never miss a recipe.


Serving: 1of 14 | Calorie: 87kcal | Carbohydrates: 0g | Proteine: 0g | Fat: 0g | Grassi saturi: 0g | Grassi polinsaturi: 0g | Grassi trans: 0g | Colesterolo: 0mg | Sodio: 0mg | Fiber: 0g | Zucchero: 0g