Add a table spoon of oil to a large pan and clarify onions first. Add in the Garlic and cook for another minute or two. Then add your butter and the rest of the oil, toss in the mushrooms, and fry till cooked.Toast your almonds in the oven for a little over five minutes. Remove and smush
The next few steps are easy -In a mixing bowl add your mushrooms, garlic and onions. Also pop in the toasted almonds.
Next add in your rosemary and thyme, a pinch of salt and black pepper.
Toss in the cup of Lentils, followed by the cognac and mulled chutney.Then simply take a hand blender and mix until all the ingredients have combined into a smooth pate like consistency.
Add the pate, into a sealable jar. If you wish you can seal the pate using some vegan butter. It’s nice but not necessary.Pop into the fridge and let it chill for an hour or so.
If you have no mulled chutney, sub with 2 teaspoons (not tbsp) of dark brown sugar).