The ultimate Faux gras with walnuts and champignon mushrooms

I love French cuisine. This nation really knows how to celebrate food and transform it into art.

I was first introduced to foie gras by my sister, who happens to be not only a foody but after years of building a life in France became also an expert in picking the best of the best when it comes to French delights.

My trips to France have always been culinary experiences.

I remember so well my first encounter with the foie gras. Was around Christmas time in Paris. After hours of visiting the city and shopping we stopped at a famous boulangerie to buy the baguettes for that evening Apéro. If I would have to find another word or expression to describe french Apéros that would probably be : The Art of Enjoying Life.

It was that evening when my sister told me she has something special for us. I remember the first bite, the creaminess and butter melting sensation in my mouth paired with a burst of flavors delighting my taste buds.

Since deciding to switch to a plant-based lifestyle, I was always in search of the perfect Pâté recipe that could come as close as possible in terms of flavors and creaminess to the real Foie gras.

The time has come and I feel that this is it. This is the closest version I could get but also the healthiest.

If you are looking for an exquisite addition to your Christmas menu or for Apéros with friends during the festive season this recipe is exactly what you need.

List of ingredients for this delicious Faux gras

• 1 Large onion
• 500 g Mushrooms Champignons fresh
• ¼ tsp Salt
• 4 cloves Garlic
• 200 g Walnuts
• 2 Cups Water
• 4 tbsp Soy sauce
• 4 tbsp Lemon juice
• 2 tbsp Nutritional yeast
• 1 tbsp Agar-agar 
• 1 tsp Smoked paprika
• 3 tbsp olive oil extra virgin (1 tablespoon to sauté the onion, 1 tablespoon for the mixture, and 1 tablespoon to grease the ramekins)

Step by step instructions

1. Start by washing and cleaning the champignons mushrooms
2. Cut the mushrooms into fine slices (use the slicing/shredding disc of the food processor to speed up the process or alternatively a mandolin slicer)
3. Peel and dice the onion
4. Heat a large pan on the stove and add a tablespoon olive oil
5. When the oil is hot add the diced onion and sauté over a low heat until tender and almost translucent
6. Add the sliced champignons, ¼ teaspoon salt, and the 4 garlic cloves and cook until the mushrooms have become soft and tender and have released all the water
7. Remove the pan from the heat and let the mixture cool for a few minutes
8. Add the mixture of mushrooms, onion, and garlic into a powerful blender together with the walnuts rest of the ingredients and blend for one minute or two until the entire mixture becomes very creamy
9. Add the creamy mixture into a saucepan and bring it to a boil
10. Reduce the heat and mix continuously the mixture cooking it for approximately 5 minutes. By this time the mixture should have already thicken
11. Remove the mixture from the heat and let it sit for a few minutes while you are preparing the molds or ramekins for the faux gras
12. Grease the ramekins or glass containers with ½ tablespoon olive oil
13. Pour the pâté mixture into greased ramekins or glass containers
14. Finish with a drizzle of olive oil over the top (remaining ½ tablespoon) to ensure the pâté maintains its beautiful color
15. Cover and refrigerate for a couple of hours ( 3 to 4 hours or until completely set)
16. When ready to serve place a small plate on top of the ramekin or glass container and carefully turn it upside down giving it a light tap if needed for the pâté to slide down on the plate. Alternatively, you could serve it directly from the container or glass jar.
17. Love serving it with a crusty baguette, fresh herbs, and veggies and a glass of red wine

Enjoy!

Some questions you might have

If you love this exquisite Faux gras recipe give it a rating and review below! And of course, tag me for the remake on Instagram

#rico