This recipe is curtesy of the genius Alexis Gauthier, who has converted from a traditional French Chef, to a Vegan Chef and is refining his traditionally honed techniques and knowledge and giving it a vegan perspective. I found it online on Peta’s UK website and decided to give it a go.
I couldn’t find any of the shallots this recipe uses, which are different to what we call shallots in Australia. In Australia, shallots are what is known as green onions in other countries. Anyway, without being able to get the ‘shallots’, I subbed in a small brown onion, but you could also use a small pink onion if you like. I made a couple of other minor changes to the original recipe, but nothing too substantial and it turned out great.
I have never eaten, true foie gras, so I don’t have a reference point to go off to say whether this matches the taste, but what I can say is that this tastes amazing and uses simple ingredients and is easy to make.
Luckily I grow all of the herbs used in this recipe in my garden (organic of course), so I can just go out the back and pick them fresh. My climate in the sub-tropics means that these grow all year round, another win… ;-).
Value For Money
I have heard that traditional foie gras is a luxury food. After making this recipe, I decided to do a search online to see how much it costs. I will say I didn’t do extensive online searching, but found 300g jars of foie gras for $75AU (no wonder it is considered a luxury food).
This recipe ended up making me about 900g of Faux Gras (yours may vary, depending on size of mushrooms), which based on the cost I have seen for jars of the traditional product works out to be far cheaper. That 900g I ended up with, works out at an equivalent price of $225AU. This Faux Gras version costed me less than $10AU, so, along with all the other benefits, it is extremely inexpensive to make.
If all turns out well, you should end up with it looking like the Alexis’ original in the picture above.
- 2 tbsp olive oil
- 1 small brown onion
- Pinch of salt
- 2 cloves garlic
- 18 button mushrooms
- 2 tsp rosemary
- 2 tsp thyme
- 2 tsp sage
- 2 tbsp cognac
- 400g cooked lentils
- 150g toasted walnuts
- 2 tbsp Tamari sauce
- 2 tbsp beetroot puree
- dairy-free butter (optional)
Heat 2 tbsp of olive oil in a heavy frying pan.
Finely chop the onion and add to the pan. Add a pinch of salt and cook the onions until they are translucent.
Finely chop the garlic cloves and add to the pan. Cook this off and add the chopped button mushrooms. Stir until everything is well cooked.
Add the rosemary, thyme, sage and cognac and turn up the heat. Add the Tamari sauce and give the ingredients a stir; reduce the heat, cover and cook over low heat for 6 minutes.
Remove the pan from heat and let cool.
In a food processor, process the mushroom mixture, the remaining olive oil, the lentils, walnuts, beetroot purée, and black pepper until almost smooth. Add an optional extra splash of Cognac if desired.
Place in a small glass jar and refrigerate for a few hours before serving.
Serve alongside toasted slices of sourdough or other type of bread.