Faux Gras

A plant-based version of Foie Gras that is traditionally made with fattened duck liver. Luckily this one is made from sauteed mushrooms, lentils, walnuts and beet puree for a flavorful spread that is super inexpensive to make!

Will make about 4, 4oz Ramekins or 12 oz Total

Ingredients

10 cremini mushrooms

1 cup lentils, cooked

½ cup walnuts, toasted

2 Tbsp beet puree

2 Tbsp soy sauce

2 Tbsp port wine or brandy to deglaze

2 tsp dried sage

2 tsp dried thyme

2 tsp dried rosemary

1 shallot, minced

2 Tbsp minced garlic

1 tsp salt

vegan butter, to top

olive oil for sautéing

Instructions

Step 1

Saute your shallots and garlic till golden.

Step 2

Add in your mushroom's and herbs till mushrooms are sauteed nicely then deglaze the pan with your brandy or port wine.

Step 3

In a food processor, blend your mushrooms, lentils and nuts mixture adding maybe a tbsp of oil ( see video for desired texture and appearance ).

Step 4

Press into 4 oz ramekins and push down with a spoon and spread some vegan butter on top to act as the duck fat layer.

Step 5

Place in the fridge to set. To Plate, make a nice spread of crustini’s or crackers, maybe some olives, fruits and any other accompaniments your party would like.