Faux Foie Gras
Lauded by BOSH! founders as “one of the most delicious pâtés” they’ve ever tasted, this extraordinary recipe, crafted by the renowned Michelin-starred Chef Alexis Gauthier, is sure to leave a lasting impression on your guests. Gauthier’s Faux Foie Gras is a delectable fusion of ingredients, featuring lentils, mushrooms, walnuts, and Cognac (alcoholic or non); but, most importantly, no cramped cages and no force-feeding like the traditional French version. When packed in little tupperware boxes with hand-written gift tags, it also makes for the perfect gift!
Preparation Time: 1-2 hoursIngredients
(10 servings)
- 1 shallot, peeled and diced
- 4 tbsp olive oil
- 4 cloves of garlic, peeled and thinly sliced
- 2 tsp chopped rosemary
- 2 tsp chopped thyme
- 2 tsp chopped sage
- 24 button mushrooms sliced
- 2 tbsp Cognac (alcoholic or non-alcoholic)
- 2 tbsp soya sauce
- 400g cooked lentils
- 150g toasted walnuts
- 2 tbsp beetroot purée
- Plant-based butter
- Black pepper to taste
Preparation
Cook the diced shallots in 2 tablespoons of olive oil until it becomes translucent. Introduce the garlic, finely chopped herbs, and mushrooms to the pan. Pour in the Cognac and increase the heat. Mix in the soya sauce, then reduce the heat and simmer for about 6 minutes. Remove the pan from the heat and allow it to cool.
Using a food processor, 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 that 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.
Present it alongside toasted slices of sourdough or your choice of bread.
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