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Soak the dried porcini mushrooms in 100ml water.
Slice the chestnut mushrooms and garlic
Sautee the mushrooms and garlic in a pan with the olive oil until they reduce and look a little browned.
Remove the dried porcini from their water (save the water, you might need it later) and roughly chop.
Add the soaked, dried porcini to the pan of mushrooms, along with the herbs. Cook a little.
Add the wine/brandy/marsala and to the mushrooms and let it cook down. Season with a pinch of salt and pepper.
Let the mushrooms cool a little then add them all to your blender. Also add the cooked lentils here too.
Blend the pate until smooth. If it's a little difficult to blend, add a little of the soaked mushrooms water.
The pate should be thick and smooth.
Spoon the pate into clean, dry jars or ramekins that would be nice to serve in.
Melt the vegan butter and pour over the pate in the ramekin so it forms a layer.
Pop on a sprig of rosemary and put the pate in the fridge to chill.
Serve with plenty of crackers or fresh crusty bread.