Faux gras, not foie gras. This is a fantastic liver pâté substitute! The best one I’ve tried so far.
Luckily, I’ve never tasted the original, and I can’t quite imagine that a pâté made from lentils and walnuts tastes the same as ruptured goose liver (and that’s probably a good thing), but according to Vego magazine, which this recipe is inspired by, both the taste and consistency are particularly similar. And since we’ve now reached a time of the year where breakfast and lunch tables are overflowing with wonderful foods it’s a good time for a recipe for a pâté that tastes lovely, and which is also a perfect hostess gift when you’re invited for Christmas or New years eve brunch. Happy new year!
Ingredients, makes two big portions, enough for many hungry people:
- 3 cloves of garlic
- 1 large yellow onion
- 150 grams mushrooms, preferably button mushrooms
- 400 grams boiled (I used tinned) green lentils
- 200 ml walnuts, lightly roasted in the oven
- 2-3 tsp lemon juice
- 2 tbs soy sauce
- 1 tsp dried, or 1 tbs fresh rosemary
- 1 tsp dried, or 1 tbs fresh sage (I used thyme, but sage is probably better)
- ½ tsp sugar or another sweetener
- Salt/ herb salt and black pepper, to taste (I like lots of black pepper)
This is how you do it:
- Chop onion and garlic, and lightly fry in oil until soft and translucent. Chop the mushrooms in smaller pieces and fry it with the onion and garlic until they have released some fluid (but they should be soft, not crispy). Set aside to cool.
- Meanwhile, roast the walnuts in the oven by placing them on a baking tray lined with parchment paper, and roast in the oven on 200 degrees C for 5-6 minutes. Be careful, they’ll burn quickly! They should brown slightly, and have an aromatic scent.
- Put all the ingredients in a food processor, and process until you have a smooth pâté. You can add more herbs if you want.
- Transfer the pâté to serving bowls or containers, and store in a cool place. The pate will keep for at least a week, or maybe even two.
- Sprinkle with herbs before serving and enjoy it on toast with beetroot and/or gherkins.