Mushroom and lentil pâté

Ingredients

• 2 tablespoons olive oil
• 100g thinly sliced shallots
• 3 large cloves garlic, grated
• 200g white or baby bella mushrooms, roughly chopped
• 125g raw pecans
• 1 tin green lentils, drained and rinsed
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon brandy or Marsala wine (optional)
• 1 to 2 tablespoons tamari
• Salt and pepper
• 2 tablespoons unsalted butter or plant-based butter, for topping (optional)
• Crackers, toasts, or bread
• Cornichons or small gherkins