Serves 6

  • 3 cups sliced exotic mushrooms about 1/2 pound
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped scallion
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil, plus extra for greasing baking sheet
  • 1 cup shelled walnuts
  • 1 cup red lentils
  • 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
  • 1 teaspoon fresh sage leaves or 1/2 teaspoon dried
  • 1 teaspoon fresh oregano leaves or 1/4 teaspoon dried


  1. Preheat oven to 350 degrees. Toss mushrooms, garlic, scallion, and vinegar in medium bowl. Spread on lightly oiled baking sheet and roast for 15 minutes; set aside.
  2. Toast walnuts in dry skillet set over medium heat until fragrant, about 5 minutes; set aside.
  3. Inspect lentils for stones, seeds, or foreign objects and rinse under cold running water Bring lentils and 2/4 CUPS water to boil in covered saucepan. Boil for 5 minutes. Reduce heat,- simmer until lentils lose their shape, 15 to 20 minutes. Drain.
  4. Place mushroom mixture, walnuts, lentils’ off, and herbs in food processor or blender. Puree until smooth. Scrape pate into medium bowl md chill. Serve with crackers.


Serves 6

  • 1/2 cup barley
  • 4 tablespoons tamari
  • 3 tablespoons olive oil
  • 1 cup finely chopped onion (about 2 medium onions)
  • 3 medium garlic doves, minced 6 cups sliced exotic mushrooms (about 1 pound)
  • 1/2 teaspoon salt
  • Ground black pepper
  1. Place barley and 2 cups water in medium pot. Bring to boil and simmer until tender, 15 to 20 minutes. Add 5 cups water and tamari; set aside.
  2. Heat oil in large skillet. Add onions and garlic and saute over medium heat until onions are translucent, about 5 minutes. Add mushrooms md salt and cook, stirring often, until mushrooms are tender, about 5 more minutes.
  3. Add mixture to pot with barley Add pepper to taste and simmer 20 minutes. Ladle into bowls and serve immediately.