Faux Gras

Preparation

 

1. In a large skillet over medium heat, add 2 tbsp. olive oil and cook the diced shallots until translucent. 
2. Add the garlic, finely chopped herbs, and mushrooms to the pan. 
3. Pour in the Cognac and increase the heat to medium-high. 
4. Mix in the soy sauce, reduce the heat and simmer for about 6 minutes. 
5. Remove the pan from the heat and allow it to cool. 
6. 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. 
7. 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. 
8. Serve it alongside toasted slices of sourdough or your choice of bread.