Wipe the mushrooms with a clean cloth to remove residual soil, then cut off the earthy end and slice them thinly.

Peel and chop the shallot and the garlic cloves.

In a pan over medium-high heat, heat a generous drizzle of olive oil, add the shallot, season with salt, and cook for 5 minutes, stirring regularly.

Add the garlic and fresh herbs, stir, and cook for 2 minutes.

Add the mushrooms, the alcohol, the tofu cut into cubes, season with salt, and add another generous drizzle of olive oil.

Cover and cook for at least 15 minutes, or until the mushrooms are tender and browned in places, stirring regularly.

In a blender, place the cooked mixture with the drained lentils, the walnuts, the soy sauce, the margarine and plenty of pepper.

Blend until you get a nice pâté-like texture, stopping the blender to scrape down the sides and restarting as needed.

Taste and adjust the seasoning if needed.

Place the mixture in a terrine dish or jar, pack it down, then pour the rest of the melted margarine over the top, and decorate with pepper and sage.

Refrigerate for at least 1 hour before serving.