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. BOSH!–the viral UK duo known for creative plant-based recipes–called it “one of the most delicious pâtés” they’ve ever tasted.
Ingredients
(SERVINGS: 4)
- 1 shallot, peeled and diced
- 4 tbsp. olive oil
- 4 cloves garlic, peeled and thinly sliced
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh sage
- 24 button mushrooms, roughly sliced
- 2 tbsp. Cognac (non-alcoholic)
- 2 tbsp. soy sauce
- 2 cups cooked lentils
- 1 cup toasted walnuts
- 2 tbsp. beetroot purée
- Plant-based butter
- Black pepper to taste
Preparation
- 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 the pan from the heat and allow it to cool.
- 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 the mixture to small glass jars or Tupperware boxes. Add plant-based butter to the tops of each jar/Tupperware box to your desired thickness, and refrigerate for a few hours before serving.
- Serve it alongside toasted slices of sourdough or your choice of bread.
Try Plant-based Today
Sign up to get great tips and recipes
