Years ago, Sidonie interviewed Alexis Gauthier when he opened his first vegan Michelin-starred restaurant in London, and the food there was truly next-level. She had the chance to taste his "Faux Gras"—a clever play on "foie gras" that means “Fake Foie Gras”—and was blown away. The taste was so rich and savoury that it was hard to believe it was plant-based! Even better, the experience felt elevated knowing it was cruelty-free. Since then, Faux Gras has become a holiday classic in many French households. This year, put your most dedicated foie gras lovers to the test and surprise them with this compassionate alternative. Serve it on warm sourdough toast for an unforgettable addition to your festive menu.
Credit image Peta.org
Ingredients
1 shallot, peeled and diced
4 Tbsp olive oil
4 cloves garlic, thinly sliced
2 tsp chopped rosemary
2 tsp chopped thyme
2 tsp chopped sage
24 button mushrooms, roughly sliced
2 Tbsp Cognac
2 Tbsp soy sauce
400 g cooked lentils
150 g toasted walnuts
2 Tbsp beetroot purée
Black pepper, to taste
Method
Sauté the Shallot & Garlic
In a heavy pan, warm 2 tablespoons of the olive oil over medium heat. Add the shallot and cook until translucent.
Add Herbs & Mushrooms
Stir in the garlic, rosemary, thyme, and sage. Add the sliced mushrooms, then pour in the Cognac and increase the heat slightly. Add the soy sauce, reduce the heat, and cook for about 6 minutes until the mushrooms are tender.
Cool the Mixture Remove from heat and let the mixture cool.
Blend Until Smooth In a food processor, combine the mushroom mixture with the remaining olive oil, cooked lentils, walnuts, beetroot purée, and black pepper. Process until nearly smooth, adjusting seasoning as desired. Optionally, add a splash more Cognac for an extra layer of flavour.
Chill & Serve Transfer the faux gras to a glass jar and refrigerate for a few hours to allow the flavours to develop. Serve with toasted sourdough or your favourite bread.
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