Mushroom "faux-gras" // "Faux-gras" aux champignons

Since Christmas is quickly approaching, I wanted to share with you guys THREE recipes this week to give you some ideas, whether you’re cooking something for a Christmas day meal or a holiday party.

Today I’m making a “faux-gras”, because foie gras is traditionally eaten around Christmas time in France. It’s a traditional French delicacy made of duck or goose liver, you can think of it as a fancy pâté that you put on toasts with fig jam, and of course served with a glass of champagne for a festive apéro.

This version is made of mushrooms, sunflower seeds, and lots of other umami-packed things to give it a savory, rich taste and texture that is great with some fig jam on top. The mushrooms are first cooked, and then everything is simply combined in a food processor.

I hope you enjoy this recipe, let me know what you think down in the comments ! And be sure to check back on Wednesday for the second of this week’s three holiday recipes up on the blog !

Ingredients :

  • Mushrooms, about 1 pound or 500g
  • 2 garlic cloves
  • 1 tbs dry white wine
  • 3/4 tsp miso paste
  • 1 tsp olive oil
  • Salt to taste
  • 1/3 cup sunflower seeds
  • 1 tsp coconut oil
  • 1/4 tsp ground sage
  • 1 tbs vegan butter
  • 2 tbs chickpeas with aquafaba (just open a can of chickpeas and take a couple spoonfuls straight out of the can, with the chickpeas and their liquid)
  • 1/4 tsp salt
  • 1/2 tsp balsamic vinegar
  • Fig jam, optional but highly recommended

Directions :

  1. Place the sunflower seeds in a bowl. Boil some water and pour it over the sunflower seeds and let them soak for a few minutes to soften.
  2. Roughly chop the mushrooms, mince the garlic and add them to a skillet with the white wine, olive oil, miso paste, and salt. Sauté over medium low heat for about 15 minutes or until cooked and most of the liquid is evaporated.
  3. To the food processor add the mushroom mixture, the sunflower seeds, and all the remaining ingredients and blend for a few minutes until there’s a smooth texture. Taste and adjust seasonings as needed.
  4. To serve, thinly slice a baguette and toast the slices if desired. Spread the faux gras on top of the bread and add a little fig jam on top. Enjoy !

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