Roasted Wild Mushroom, Lentil and Walnut Pate

This is from Totally Dairy-Free Cooking by Louis Lanza and although I haven't actually tried it yet, it sounds delicious! I have enjoyed most of the recipes from this book, so I'll try it soon, but in the meantime, if anyone's brave enough to try it, be sure to let us know how it is!

3 cups cremini mushrooms
1 Tbs minced garlic
1 Tbs minced shallots
1 Tbs balsamic vinegar
Salt and black pepper
1 cup green lentils
1/2 cup walnut pieces
1/2 cup chopped fresh basil
1 tsp ground bay leaves
1 Tbs umeboshi plum paste (optional)
2 tsp barley miso
3 Tbs olive oil
Toasted pita wedges, rice cakes, or Belgian endive, for serving

Preheat oven to 350. Toss the mushrooms, garlic, shallots and vinegar in a mixing bowl. Season with salt and pepper to taste. Spread mixture on a baking pan and roast for 15 mins. In a small saucepan, cook lentils in 2 cups of water for 25-30 mins, drain and reserve cooking liquid. Spread the walnuts on a baking sheet and toast in oven for 5 mins. Set aside. In a food processor combine the mushroom mixture, lentil, basil, bay leaves, umeboshi and miso. Drizzle in the olive oil and add the walnuts. Season with salt and pepper to taste. Serve with toasted pita wedges, rice crackers or endive.
NOTE: Add the reserved liquid from the lentils to thin out the mixture of it becomes to thick.