• Nancy Grenier

VEGAN MUSHROOMS FOIE GRAS PÂTÉ

PAIRS PERFECTLY WITH OUR VEGNATURE SALMON MOUSSE.



This week, I wanted to present you a complementary recipe to my VegNature salmon mousse. With these two recipes in hand, you will be well prepared to host the best and most flavorful wine & cheese in town.


My vegan mushrooms Foie Gras pâté is delicious with crackers or croutons. If you want to make it more realistic, you can also add a thin layer of fat that you usually have on traditional Foie Gras. However, my version is cruelty free and so much better for your health!

Happy cooking!

Nancy

Preparation | 15 minutes

Cooking | 15 minutes

Freezer friendly


INGREDIENTS

  • 3 tbsp. (45 ml) truffle-flavored olive oil

  • 1 tbsp. (15 ml) cocoa oil*

  • 1 red onion

  • 1 cup (240 ml) Portobello mushrooms

  • 1 clove of garlic

  • 1 tsp. (5 mL) rosemary

  • ½ tsp. (2.5 ml) thyme

  • ½ tsp. (2.5 ml) cinnamon

  • Salt and pepper to taste

  • 1 tbsp. (15 ml) of white wine

  • ¼ cup of unsweetened plant-based milk

  • ⅛ tsp. (0.6 ml) Hickory liquid smoke

  • 1 tbsp. (15 ml) Cognac

  • ½ tsp. (2.5 ml) agar-agar

  • 1 original VegNature plant-based goat cheese log

For the layer of fat on the pâté (optional)

  • 1 tsp. (5 ml) of Cognac

  • 1 tbsp. (15 ml) of olive oil

  • 1 tbsp. (15 ml) of vegan butter

  • 1 tbsp. (15 ml) of cocoa butter*

  • Salt to taste

*Since my daughter is allergic to coconut, sunflower and hazelnut, I never use them in my kitchen. If you want, you can easily substitute cocoa oil and cocoa butter by coconut oil and coconut butter.

STEPS

  1. Cut mushrooms, garlic clove, onions and place with oil in a heavy-bottomed pan.

  2. Cook over medium heat until onions are translucent.

  3. Add spices and let infuse, stirring for 1 minute.

  4. Add the liquids, agar-agar, and mix well.

  5. Boil for 1 minute, stirring constantly, to activate the agar-agar.

  6. Transfer everything in a food processor, add the VegNature log and mix well until the mixture is homogeneous.

  7. Prepare the fat layer (optional, see steps below).

  8. Put parchment paper on a plate or flat-bottomed dish.

  9. Using a cookie cutter, pour the mixture and compact it to form the pâté.

  10. Pour on top of the pâté the finishing fat (optional).

  11. Store in the fridge for a few hours.

  12. Unmold and serve.

For layer of fat on top (optional)

  1. Microwave all ingredients (except cognac) just for a few seconds to soften them.

  2. Add cognac and whisk all ingredients together for at least 1 minute.

Note, if you want to keep your Foie Gras for a longer period, you can also put the pâté in sterilized jars, add the finishing fat on top and put in the fridge until you are ready to serve.


Enjoy!

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