Faux gras
Elevate your dining with this vegan “faux gras” by Michelin-starred Chef Alexis Gauthier. Once known for serving foie gras at his London restaurants, Gauthier now embraces compassionate cuisine.
Traditional foie gras production–which involves force-feeding ducks or geese–is banned in several countries. Gauthier’s plant-based alternative combines lentils, mushrooms, walnuts, and Cognac to create a rich pâté.
Michelin-starred Chef Alexis Gauthier
Ingredients
Calories:
1720
Protein:
52
g
- 4.0 tbsp. olive oil
- 1 shallot, peeled and diced
- 4 garlic cloves, thinly sliced
- 2.0 tsp. fresh rosemary, chopped
- 2.0 tsp. fresh thyme, chopped
- 2.0 tsp. fresh sage, chopped
- 24 button mushrooms, roughly sliced
- 2.0 tbsp. cognac (non-alcoholic)
- 2.0 tbsp. soy sauce
- 2.0 cups cooked lentils
- 1.0 cups toasted walnuts
- 1.0 black pepper to taste
- 1.0 plant-based butter
- 2.0 tbsp. beetroot purée
Preparation
- Heat and cook: In a large skillet over medium heat, add 2 tbsp. olive oil and cook the diced shallots until translucent. Add the garlic, finely chopped herbs, and mushrooms to the pan. Pour in the Cognac and increase the heat to medium-high. Mix in the soy sauce, reduce the heat, and simmer for about 6 minutes.
- Remove and cool: Remove the pan from the heat and allow it to cool.
- Blend: Once cool, use a food processor to blend the mushroom mixture, the remaining olive oil, lentils, walnuts, beetroot purée, and black pepper until you achieve a nearly smooth consistency. If desired, add a little more Cognac for an extra touch.
- Transfer and refrigerate: Transfer the mixture into small glass jars or Tupperware containers. Spread a layer of plant-based butter on top of each jar or container to your desired thickness. Cover and refrigerate for a few hours before serving.
- Serve: Serve it alongside toasted slices of sourdough or your choice of bread.
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