Faux gras with walnuts and champignons
This walnuts and champignons pâté is light, creamy, and bursting with flavors and aromas being the perfect vegan alternative to the classic Foie gras
Equipment
- 1 Food processor optional
- 1 Blender Powerful
Ingredients
- 1 Onion large
- 500 g Mushrooms Champignons fresh
- ¼ teaspoon Salt
- 4 cloves Garlic
- 200 g Walnuts
- 2 Cups Water
- 4 tablespoon Soy sauce
- 4 tbsp Lemon juice
- 2 tablespoon Nutritional yeast
- 1 tablespoon Agar-agar 8g
- 1 teaspoon Smoked paprika
- 3 tablespoon olive oil extra virgin (1 tablespoon to sauté the onion, 1 tablespoon for the mixture, and 1 tablespoon to grease the ramekins)
Instructions
- Start by washing and cleaning the champignons mushrooms
- 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)
- Peel and dice the onion
- Heat a large pan on the stove and add a tablespoon olive oil
- When the oil is hot add the diced onion and sauté over a low heat until tender and almost translucent
- 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
- Remove the pan from the heat and let the mixture cool for a few minutes
- Add the mixture of mushrooms, onion, and garlic into a powerful blender together with the walnuts and the rest of the ingredients (water, soy sauce, lemon juice, nutritional yeast, agar agar, smoked paprika, and one tablespoon of olive oil) and blend for one to two minutes until the entire mixture becomes very creamy
- Add the creamy mixture into a saucepan and bring it to a boil
- Reduce the heat and mix continuously the mixture cooking it for approximately 5 minutes. By this time the mixture should have already thicken
- 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
- Grease the ramekins or glass containers with ½ tablespoon olive oil
- Pour the pâté mixture into greased ramekins or glass containers
- Finish with a drizzle of olive oil over the top (remaining ½ tablespoon) to ensure the pâté maintains its beautiful color
- Cover and refrigerate for a couple of hours ( 3 to 4 hours or until completely set)
- 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.
- Love serving it with a crusty baguette, fresh herbs, and veggies and a glass of red wine
- Enjoy
Notes
This recipe is a perfect addition to your Christmas menu or for your Apéro with friends in the month of December but not only.
In principle, it should last at least one week in the refrigerator but to be honest we always finish it in the first few days after making it.
Nutrition
Calories: 133kcalCarbohydrates: 5gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gSodium: 316mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 70IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!