MUSHROOM and Lentil Walnut spread

Tender lentils blend into a nurtured hug from caramelized mushrooms.
Several spices and herbs join the crunch of walnuts to make this spread special.

As the days get shorter, many hope to make plans to go to warmer destinations.
Although beneficial for ones mental and physical state, good nutrition also needs to take its place.

November is a great month to wind down and get in some last days of taming the caloric intake.
Holidays around the corner, we shall get into shape to confront the alluring menus to come.

Second to my delicious Wine MUSHROOM tapenade spread ...
Mushrooms and lentils make a perfect match in this newly created delight.

 After tinkering with a few ingredients...
this spread came to be a great addition to my guilt-free repertoire.

Easily prepared in a food processor, this spread comes together in no time at all.
Served as a great little appetizer or snack at any time...especially with roasted sweet potato.
It can serve as a terrific base with cream in enveloping pasta.
Also spread it to flat breads with a generous sprinkle of cheese and lightly baked.
Making a sandwich with this spread will go a long way to boosting the rest of your creativity.

MUSHROOM and Lentil Walnut spread
a rustic vegetarian spread or smooth texture pâté

yields about 3-1/2 cups / 875ml 

[ 7x (125ml) mini jars ]

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INGREDIENTS:
(American / Metric measures)

PART-1 - cooked Mushroom mix*:
. 2 Tbsps. (30ml) unsalted butter
. 2 Tbsps. (30ml) e.v.Olive oil
. 1 small, sweet onion, thinly sliced
. 2 small garlic cloves, crushed
. 15 medium (2-1/2 cups/ 200g) cremini Mushrooms, sliced
.....
PART-2:
. 2 cups (300g) cooked Lentils        
. 1 cup (150g) raw walnuts
. small handfuls of fresh herbs like: Basil, Parsley
. 1/2 tsp. (2.5ml) sea salt
. 1/2 tsp. (2.5ml) granulated garlic powder
. 1/4 tsp. (1.75ml) dried Tarragon
. 2 tsps. (10ml) Dijon Mustard
. 1 Tbsp. (15ml) Balsamic vinegar
. 1 Tbsp. (15ml) Maple syrup
. 2 Tbsps. (30ml) e.v.Olive oil

* The cooked MUSHROOM mix shall render about: 1-1/2 cups (375ml)

PREPARATION:

PART-1 - cooked Mushroom mix:

1.  In a medium size pan, on MEDIUM heat, melt the butter and oil.  Sauté the onion.  Add the garlic about 1 minute before adding the mushrooms.  Cook another 10 minutes or until reduced to about half.  Remove the skillet from the heat and completely cool.  Then, add the mix into the food processor.

PART-2:

2. Add  ALL the remaining ingredients into the processor.   Pulse a few times on MEDIUM speed and then continue whirling at the same speed until a slightly coarse and mostly smooth texture becomes spreadable.  Note: keep blitzing if a smoother texture is desired.

3. Serve right away or store in small, airtight, glass jars.  Refrigerate for up to a week or freeze for up to about three months or so.  It thaws well in the refrigerator.

Alright, now that we’ve found hope after indulging in this somewhat healthier preparation, 
I’m thinking...hmmm...cookies.  Who’s in?

Ta for now and wish you all the very best in nurturing your silhouettes before the holidays.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.