Faux Gras: Hot or cold mushroom pate: Leverpostei

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: Featured, Main Course, Recipe, Sauce

Cuisine: French/Scandinavian

Servings: 6 to 8 persons

Faux Gras: Hot or cold mushroom pate: Leverpostei

Ingredients

  • 1 tablespoon of olive oil
  • 6 shallots, sliced
  • 400g (80oz) of mushrooms
  • 1/4 cup of ground hazelnuts or pecans
  • 1 tablespoon of vegan cream cheese or vegan cream
  • 2 tablespoons of vegan butter
  • Fresh rosemary, thyme, and sage, approx. 2 teaspoons of each
  • 2 tablespoons of cognac
  • Salt to taste
  • 1 tablespoon lemon juice
  • Lemon zests
  • 1/5 teaspoon black pepper
  • 1/5 teaspoon white pepper
  • 1/2 teaspoon garlic powder or two minced garlic cloves
  • A pinch of nutmeg
  • FOR THE OPTIONAL MELTED BUTTER TOPPING:
  • Pink peppercorns
  • 2 tablespoons of vegan butter, melted

Instructions

  1. Process the mushrooms until they become finely minced. Add the olive oil to a skillet on medium heat, add the shallots, sauce until golden, add the herbs, sauté for one minute more, add the mushrooms along with the salt, garlic powder, nutmeg, and peppers, sauté until golden brown, stirring occasionally.
  2. When the mushrooms form a golden-brown crust, add the hazelnuts, stir to combine, add the cognac, stir for a few seconds, turn off the heat, add the mushrooms back to the food processor, process them until they are smooth.
  3. Put the mushroom pate back to the skillet with 2 tablespoons of vegan butter, stir to combine, add the vegan cream cheese, stir to combine.
  4. Put the pate in a jar, let it comes to room temperature, then add the melted vegan butter to the top along with the pink peppercorns, then, put it in the fridge for at least 4 hours.
  5. - For the Scandinavian way: add the pate to a small baking tray and bake it for about 15 minutes in 320F. Serve it with a side of salad, pickles, and sautéed mushrooms.
https://chefjanapinheiro.com/2019/12/faux-gras-hot-or-cold-mushroom-pate-leverpostei/