Chef Gauthier’s faux gras | Love Veg

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