Title: Lentil-Mushroom Pate
Categories: Appetizer Blank
Yield: 1 Servings

1	/2 o	z dried porcini mushrooms
1	/2 c	red lentils (or regular
:		lentils) -- rinsed and
:		drained,
:		* see note
1	/2 c	sliced leek
	14 o	z beef broth
1	/2 t	s dried thyme -- crushed
	2	cloves garlic
	1 T	B olive oil
:		Belgian endive leaves

Decorticated red lentils have had the seed coat removed so they cook in less time than regular lentils. If using regular lentils, cook the seasoned mixture for 25-30 minutes. Place mushrooms, lentils, leek, beef broth, and thyme in a medium sauce pan. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes or until lentils are tender. Drain, reserving liquid. Place lentil mixture, garlic and olive oil in a blender container or food processor bowl. Cover and blend or process until smooth, adding just enough of the reserved cooking liquid (about 1/4 cup) to make a spreadable consistency. Cover and chill. Serve with Belgian endive leaves. Makes 12-14 servings.

Recipe By :

From: Peg Baldassari Date: 26 Oct 97 Mastercook Recipes (Mailing List) Ä

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