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Roasted Mushroom, Walnuts and Lentil Goo in Scoops

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“I came to this recipe after much trial and error... I think it is close to a very good Veggie Pate/Goo I had at a "Harmonic Conversion" in Santa Monica, CA a few years back. My "harmonic" vibe has kind of worn off, but my Goo has developed a "harmonic" life of it's own! I use Scoops Tortilla chips. If you can't find Mizuna leaves, watercress can be subbed.”
READY IN:
45mins
SERVES:
12-15
YIELD:
36 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F degrees.
  2. Combine water and lentils in saucepan and bring to a boil.
  3. Lower temp to med. low and continue to simmer for approximately 15 minutes, or until lentils are soft then set aside.
  4. In mixing bowl, put onions, garlic, and 2 Tbs. Balsamic vinegar and stir.
  5. Add mushrooms and stir to combine all ingredients.
  6. Put mushroom mix onto a baking sheet (with sides) and bake for 15 minutes. When done, cool slightly.
  7. In food processor, combine lentils, mushroom mix, 2 Tbs. Balsamic vinegar, walnuts, basil, salt, pepper, and lemon juice.
  8. Process until smooth.
  9. Add cubed bread bit by bit to incorporate into the Goo.
  10. When cooled, spoon Goo into a gallon size zipper top type plastic bag. Cut a small bit off one of the corners and pipe the Goo into the tortilla scoop. Garnish with a light sprinkling of smoked paprika. (At this point the Goo is not very pretty but very tasty.) Lay a leaf of Mizuna across the Goo and a piece of the lemon. You don't want the lemon too big or thick or it will overpower the Goo!

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