Faux gras
Elevate your dining with this vegan "faux gras" by Michelin-starred Chef Alexis Gauthier.
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Cooking tools:
- Skillet
- Stove
- Food processor
- Chef's knife
- Cutting board
- Measuring spoon
- Mason jar
- Airtight container
- Refrigerator
- Spatula
- Toaster
- Plate
Ingredients
- 4 tbsp. <p>olive oil</p>
- 1 <p>shallot, peeled and diced</p>
- 4 <p>garlic cloves, thinly sliced</p>
- 2 tsp. <p>fresh rosemary, chopped</p>
- 2 tsp. <p>fresh thyme, chopped</p>
- 2 tsp. <p>fresh sage, chopped</p>
- 24 <p>button mushrooms, roughly sliced</p>
- 2 tbsp. <p>cognac (non-alcoholic)</p>
- 2 tbsp. <p>soy sauce</p>
- 2 cups <p>cooked lentils</p>
- 1 cup <p>toasted walnuts</p>
- 1 <p>black pepper to taste</p>
- 1 <p>plant-based butter</p>
- 2 tbsp. <p>beetroot purée</p>
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