Chef Gauthier’s faux gras
Fine dining just got a compassionate upgrade! Discover this luxurious, plant-based foie gras recipe by Michelin-starred French Chef Alexis Gauthier.
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Cooking tools:
- Food processor
- Skillet
- Chef's knife
- Cutting board
- Mason jar
- Tupperware container
- Measuring spoon
- Wooden spoon
- Spatula
- Toaster
- Plate
- Stove
- Refrigerator
Ingredients
-
- 4 tbsp. olive oil
- 1 shallot, peeled and diced
- 4 garlic cloves, thinly sliced
- 2 tsp. fresh rosemary, chopped
- 2 tsp. fresh thyme, chopped
- 2 tsp. fresh sage, chopped
- 24 button mushrooms, roughly sliced
- 2 tbsp. Cognac (non-alcoholic)
- 2 tbsp. soy sauce
- 2 cups cooked lentils
- 1 cup toasted walnuts
- 2 tbsp. beetroot purée
- Black pepper to taste
- Plant-based butter
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