Faux Gras

Adapted from Très Green, Très Clean, Très Chic
[https://www.amazon.com/dp/1615192514?tag=davidleboviswebs&link_code=as2&creativeASIN=1615192514&creative=374929&camp=211189] by
Rebecca Leffler

Lentils double in volume when cooked, so 1 cup (160g) of dried lentils will
yield close to the correct amount. They usually take about 20 to 30 minutes to
cook until soft, but check the directions on the package for specific
guidelines. If avoiding gluten, use tamari instead of soy sauce. For a vegan
version, replace the butter with the same quantity of olive oil, for a total of
1/4 cup (60ml) of olive oil. Feel free to improvise with the fresh herbs, using
what you'd like and what's available. The cognac or brandy is optional, but it
does give the faux gras a little je ne sais quoi.

Servings: 6 servings

Author:

Course:

Appetizer

Cuisine:

French

Keywords:

Vegan lentils mushoom pate

Instructions

1 Wipe the mushrooms clean. Slice off a bit of the stem end (the funky parts) and
slice them. Heat the olive oil and butter in a skillet or wide saucepan. Add the
onions and garlic, and cook, stirring frequently, until the onions become
translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally,
until they’re soft and cooked through, another 5 to 8 minutes. Remove from heat.
2 In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce,
rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne.
Scrape in the cooked mushroom mixture and process until completely smooth.
Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice,
if it needs balancing.
3 Scrape the pâté into a small serving bowl and refrigerate for a few hours, until
firm.

Faux Gras

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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