Lentil Pâté

Directions

1. 1
   Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.Meanwhile, heat the oil in a large skillet over medium heat.
2. 2
   Add shallots, and cook, stirring often, until golden, 10 to 12 minutes.
3. 3
   Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes.
4. 4
   Add sherry, stirring to scrape up browned bits.
5. 5
   Remove from heat.Reserve cup of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined.
6. 6
   Transfer to a large bowl, and stir in the egg whites.Line a 2 -by 12-inch terrine pan or 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top, pressing down until well-compacted. Cover and refrigerate 4 hours (or overnight).To serve, unwrap top, and invert onto a platter. Bring to room temperature.
7. 7
   Garnish with reserved shallot mixture.
8. 8
   Serve with crackers.