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cmdandridge
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If your lentils aren't already cooked, cook them in broth until they're soft (about 20 mins)
Pour ½ cup boiling water over the dried mushrooms.
Chop the fresh mushrooms and mince the garlic.
Get a large frying pan nice and hot and add the mushrooms in dry to the pan. They'll roast and start to release their juices.
Once the mushrooms get juicy and roasted, sprinkle over salt, then add the garlic, the herbs, and the olive oil.
Cook a little longer, then add the marsala wine. Cook the wine down so the mushrooms are juicy but not wet.
Drain the lentils and add to a blender along with the soaked mushrooms in their water and the fresh mushrooms.
Blend until smooth. Taste test and add more salt/pepper if needed.
To serve, scoop into small mason/kilner jars and top with melted vegan butter. Put a sprig of rosemary on top and put in the fridge to set.
Serve with cracker or on hot toast!