Put the shiitake mushrooms in a bowl. Cover with boiling water and set aside.
Heat some water in a saucepan. When boiling, add lentils and cook for around 10 mins until soft (they should be soft but still hold their shape). Drain and set aside.
Heat 3 Tbsp of olive oil in a pan. Add finely chopped onion and crushed garlic. Cook under medium heat until soft.
Add roughly chopped mushrooms to the onion mixture and cook for 10-15mins until soft.
While the vegetables are cooking, dry roast the pecans in a small pan. Set aside when done.
Drain shiitake mushrooms, reserving the liquid in a bowl. Place the shiitake mushrooms with the cooked lentils, chestnut mushrooms, onion and toasted pecans in a food processor. Add rosemary, thyme and parsley. Add 4 Tbsp of shiitake reserved juice, liquid smoke, cumin, marsala wine and lemon juice. Pulse the mixture gently until you have the desired consistency.
Season to taste with salt and pepper.
Transfer paté to an airtight jar. It will keep in the fridge for up to a week. Serve spread on baguette with cornichons, gherkins and / or pickled onions.